Spiced cauliflower curry

Name: Spiced cauliflower curry
Yield: Serves 2
Cuisine: Indian recipes

This quick vegetarian curry, made with cauliflower and new potatoes, will taste much better than your local takeaway’s version.

Ingredients

Bring a large saucepan of salted water to the boil and cook the potatoes for 8 minutes and the cauliflower florets for 4 minutes.
Meanwhile, heat olive oil in a large sauté pan over a low heat and fry 1 tsp garlic, 1 tbsp ginger and 1 small onion until softened. Increase the heat, stir in 1 tbsp mild curry paste and cook for 1 minute, stirring.
Drain the cauliflower and potatoes and add to the sauté pan. Add the dhal soup and green chilli and bubble for about another 3 minutes or until the vegetables are tender and the sauce is thickened.
Sprinkle with chopped fresh coriander and serve with warm naan breads, if you like.

Bring a large saucepan of salted water to the boil and cook the potatoes for 8 minutes and the cauliflower florets for 4 minutes.
Meanwhile, heat olive oil in a large sauté pan over a low heat and fry 1 tsp garlic, 1 tbsp ginger and 1 small onion until softened. Increase the heat, stir in 1 tbsp mild curry paste and cook for 1 minute, stirring.
Drain the cauliflower and potatoes and add to the sauté pan. Add the dhal soup and green chilli and bubble for about another 3 minutes or until the vegetables are tender and the sauce is thickened.
Sprinkle with chopped fresh coriander and serve with warm naan breads, if you like.