This take on an Indian potato and cauliflower curry is a brilliant meal to make on the cheap.
Each serving provides 342kcal, 11g protein, 41g carbohydrate (of which 11g sugars), 13g fat (of which 4g saturates), 9g fibre and 0.7g salt.
1 onion, finely chopped
2cm/1in piece fresh root ginger, grated
1 tsp black mustard seeds
5 fresh or dried curry leaves
½ tsp ground turmeric
½ tsp ground fenugreek
2 green chillies
½ tsp chilli powder
3 potatoes, peeled and cut into 2cm/1in cubes
450g/1lb baby spinach leaves, washed
250g/8oz tomatoes, chopped
½ tsp salt
½ tsp sugar
squeeze lemon juice
steamed basmati rice
Preheat the oven to 180C/350F/Gas 4.
For the cauliflower, break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper, mixing until well combined. Roast for 20 minutes, or until golden-brown and tender.
For the vegetable curry, heat the ghee, or oil, in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent.
Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices.
Add the tomatoes, spinach leaves, sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes, stirring occasionally.
Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste.
To serve, remove and discard the whole green chillies. Serve the curry alongside steamed basmati rice.
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