Serves 4
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To serve:

  1. Heat the oil in a large pan over a medium heat. Cook the onion and chilli for 8-10 minutes until soft.
  2. Add the ginger, garlic, cumin, turmeric and curry powder and cook for one minute longer.
  3. Stir in the tomatoes, cauliflower, potatoes and vegetable stock. Cover with a lid and simmer over a low heat for 20 minutes, stirring every five minutes, until the potatoes are tender. If the curry seems to dry when you’re checking and stirring it, add a splash of water.
  4. Stir in the lemon juice and divide the curry between serving bowls.
  5. Scatter each portion with some chopped fresh coriander and serve with rice, naan bread and natural yoghurt.

Nutrition Facts

Per serving: 280kcals, 8g fat (1.6g saturated), 48.4g carbs, 10.1g sugars, 8.1g protein, 10.9g fibre, 0.225g sodium

MAKE IT YOURS: This curry is meant to be on the dry side, but you can add one 400g tin of coconut milk for a creamier version. For a protein boost, add one 400g tin of chickpeas.

Dairy-freeVeganDinnerIndianCurryMeat-freeCholesterol-friendly recipesVegan Dinners30-minute mealsLow-fatCuisinesFamily mealsFree-fromQuick and easyBudget mealsComfort foodMake it HealthyVegetarian

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