It's very rare I ever make something repetitively but this is a recipe I keep going back to weekly. All ingredients are easy to find, won't cost a fortune and takes little to no effort to throw together. You will need:
Ingredients (serves 4)
- 400g potatoes cut into chunks
- 1 large cauliflower , cut into florets
- 1 tbsp cumin
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 tsp chilli powder
- 4 garlic cloves, crushed
- 2 x 400g cans chopped tomatoes
- 2 small green chillies
- 1 tsp sugar
- 1 lime juiced
- 2 tsp dried coriander
- 2 handfuls spinach
- basmati rice to serve
Method:
- Heat oven to 180C/160C fan/gas 4. Add the potatoes into a large pan and bring to the boil. Power boil for 5-6 mins until starting to soften but still holding their shape. Drain.
- On a baking tray, toss the potatoes and cauliflower with the spices and some water or oil. Season well and roast for 45 mins, mixing halfway through cooking.
- Meanwhile, heat some water or oil in a pan. Fry the garlic for 1 min, making sure it doesn’t brown. Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins.
- Add the roasted veg and spinach to the sauce. Simmer for 4-5 mins, adding extra water if the curry gets too thick or dry. Serve with basmati rice.