Potato and cauliflower curry

• porsi: Serves 4

Bahan-bahan

2 tbsp vegetable oil

1 large onion, chopped

1 green chilli, deseeded and finely chopped

1 x 3cm piece of fresh ginger, peeled and grated

3 garlic cloves, crushed

1 tsp ground cumin

½ tsp turrneric

1½ tsp curry powder, or to taste

1 x 400g tin of chopped tomatoes

1 cauliflower, chopped into florets

2 large potatoes, cut into bitesized chunks

200mI vegetable stock

Squeeze of lemon juice

To serve:

Fresh coriander, chopped

Rice

Naan bread

Natural yoghurt

Petunjuk

1 Heat the oil in a large pan over a medium heat. Cook the onion and chilli for 8-10 minutes until soft.

2 Add the ginger, garlic, cumin, turmeric and curry powder and cook for one minute longer.

3 Stir in the tomatoes, cauliflower, potatoes and vegetable stock. Cover with a lid and simmer over a low heat for 20 minutes, stirring every five minutes, until the potatoes are tender. If the curry seems too dry when you're checking and stirring it, add a splash of water.

4 Stir in the lemon juice and divide the curry between serving bowls.

5 Scatter each portion with some chopped fresh coriander and serve with rice, naan bread and natural yoghurt.