Add some spice to your midweek meal with this one-pan vegetarian main courseNutrition per serving (212k calories, protein 11.0g, carbohydrate 26.0g, fat 8.0g, saturated fat 1.0g, fibre 6.0g, salt 0.15g)
Ingredients(Serves 4)
vegetable oil
1 large onion, chopped
large piece ginger, grated
3 garlic cloves, finely chopped
½ tsp turmeric
ground cumin
curry powder, or to taste
227 g can chopped tomatoes
½ tsp sugar
1 cauliflower, cut into florets
2 potatoes, cut into chunks
1 small green chilli, halved lengthways
squeeze lemon juice
handful coriander, roughly chopped, to serve
naan bread and natural yogurt, to serve
Method
Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.