Ingredients

• 2 tbsp vegetable oil
• 1 large onion, chopped
• large piece ginger, grated
• 3 garlic cloves, finely chopped
• ½ tsp turmeric
• 1 tsp ground cumin
• 1 tsp curry powder, or to taste
• 227g can chopped tomatoes
• ½ tsp sugar
• 1 cauliflower, cut into florets
• 2 potatoes, cut into chunks
• 1 small green chili, halved lengthways
• squeeze lemon juice
• handful cilantro, roughly chopped, to serve

Instructions

1. 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 chili, 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.
2. 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.