Ingredients

1 large potato, cut into bite size cubes (you need to use a floury potato)
half a cauliflower, broken into bite size pieces
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
1 cm piece of fresh ginger, chopped
1 fresh chilli (to taste), de-seeded and finely chopped
1 heaped tbsp flaked almonds
1 tsp turmeric
1 tbsp fresh coriander, chopped
1 tbsp tomato purée
500ml water
1 tsp garam masala (to taste)

Notes

This makes a feast served with mushroom curry, onion bhajis, rice (use the water from the potato and cauli to cook the rice and add a touch of turmeric), and tomatoes and cucumber chopped small, seasoned and tossed in splash of white wine vinegar. It is also delicious served cold.

Method

Par-boil the potato and cauli for a couple of minutes, then drain.

Meanwhile, heat the oil in a saucepan and fry the onion, garlic, ginger and chilli for 1 min, then add the almonds, turmeric and coriander and cook for another 2 mins.

Now add the potatoes, cauli, tomato purée and water. Stir well, cover and simmer for 15 mins until the potatoes and cauli are tender.

Sprinkle the garam masala over and serve. Delicious!