Serves 2
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  1. Heat the oil in a large pan over a medium heat and fry the cumin seeds until they begin to pop. Add the onion, green chilli, coriander powder, ground cumin, turmeric, chilli powder and salt. Add the water and stir to combine everything into a loose paste.
  2. Stir in the chopped tomatoes and cook for 3-4 minutes until soft.
  3. In a separate pot, cool the cauliflower salted water, adding the tumeric until al dente. Stir the cooked cauliflower and potatoes into the pan.
  4. Add the fenugreek powder and yoghurt, then add some fresh coriander and stir to combine. Top with the fresh ginger to serve.

This recipe was provided by Sunil Ghai or Pickle Restaurant 

Nutrition Facts

Per serving: 334kcals, 16.4g fat (1.9g saturated), 42g carbs, 9.3g sugars, 8.4g protein, 9.7g fibre, 0.152g sodium