CAULIFLOWER AND POTATO CURRY

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This is a brilliant dish to know as it’s incredibly cheap and immensely satisfying. It’s one I like to teach to people going off to uni as it’s a great healthy staple. It also makes a terrific side dish for grilled meat or fish.

SERVES THREE

PREP: 10 MINS

COOK: 25 MINS

4 large potatoes, peeled and cut into 2cm (¾in) cubes

olive oil, for frying

1 red onion, sliced

2 tbsp cumin seeds

1 × 5cm (2in) piece ginger, peeled and finely chopped

1 tbsp ground coriander

¼ tsp turmeric

½ tsp chilli powder

1 cauliflower, broken into large florets and leaves roughly chopped

a small bunch of coriander, leaves picked

3 tbsp Greek-style yoghurt

sea salt and freshly ground black pepper

Bring the potatoes to the boil in a pan of salted water, and cook until tender. Drain and leave to cool.

Heat a little oil in a large, heavy-based pan (with a lid), and gently fry the onion until soft, about 5 minutes. Turn up the heat and add the cumin seeds. When they begin to crackle, add the ginger, ground coriander, turmeric and chilli. Stir for 1 minute, adding a little extra oil if it begins to stick.

Add the cauliflower, followed by 100ml (3½fl oz) water and a good pinch of salt. Place the lid on the pan and bring to the boil. Cook for 10 minutes, until the cauliflower is just done. Stir in the potatoes and coriander and finish by swirling in the yoghurt. Taste for seasoning, and serve.