175 g cauliflower, cut into small florets (optional)
1 jar Madras curry sauce
300 g veggie mince
0 Salt and black pepper
1 Blanch the potatoes and cauliflower for 8-10 minutes.
2 Pour the curry sauce into a large pan and heat gently.
3 Add the veggie mince, potato and cauliflower to the sauce. Bring to the boil, reduce the heat and simmer for another ten minutes, stirring frequently and season.
4 Serve the curry with mango chutney, naan or chapatti bread and rice.