Page title and description
- 2 tbsp coconut oil
- 2 small onions, thinly sliced
- 2 garlic cloves, crushed
- 3cm fresh ginger, finely grated
- 2 tsp black mustard seeds
- ½ tsp turmeric
- 1-2 fresh chillies, deseeded and finely chopped, or use chilli flakes
- 1 tbsp curry leaves (you can buy these dried)
- 600g potatoes, peeled and cut into rough 2-3cm chunks, parboiled for 6-8 mins, depending on size, until almost tender
- 1 medium cauliflower, chopped into bite sized florets, plus any inner light green leaves
- 2 large tomatoes, diced
- 1 lemon
- handful fresh coriander leaves (optional)
- salt and pepper
Prep time: 20 min
Cooking time: 30 min
Step 1Heat the coconut oil in a large heavy-based pan, one with a lid (or use a piece of foil).
Step 2Add the onion and fry on a low heat for 10 minutes, stirring now and then to stop it catching. If it does start to catch and burn, add a splash of water and turn the heat lower.
Step 3Add the garlic, ginger, mustard seeds, turmeric, chilli and curry leaves. Turn the heat up slightly and fry until the mustard seeds start to pop.
Step 4Add the potatoes, cauliflower, tomatoes and the juice from ½ the lemon.
Step 5Season with a little salt, cover and cook on a low to medium heat, stirring now and then, for 10-12 minutes, until the cauliflower and potatoes are tender. It shouldn't be too wet a mixture, but add a splash of water if it starts to catch on the bottom of the pan.
Step 6Check the seasoning and add a little more lemon juice to taste.
Step 7Sprinkle over the the coriander leaves to serve, if using.