This spicy little dish is sure to add a kick to your week night dinners. With fresh British Cauliflower, this definitely goes towards your 5 a day. Add other vegetables if you like as this dish is very versatile

Ingredients

2 tbsp Vegetable oil 1 Large onion, chopped

1 Large piece ginger, grated

3 Garlic cloves, finely chopped

1/2 tsp Turmeric

1 tsp Ground cumin

1 tsp Curry powder, or to taste

227g Chopped tomatoes

1/2 tsp Sugar 1

Becketts Farm Shop Cauliflower, cut in to florets

2 Potatoes, cut in to chunks

1 Small green chilli, halved

Juice of one lemon

Method

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 green chilli, 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, this curry can be dry or moist dependant on preference.
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