This curry is one of those satisfying meals because it’s actually rather fast to make.

Unlike a beef or lamb curry, it doesn’t need hours and hours to cook.

In saying that, a nice chunk of beef chuck is a lovely winter addition if you’re a meat lover.

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Ingredients

1 cauliflower, broken into florets
1 kg potatoes, peeled and cut into 5cm chunks
Salt and pepper
Olive oil
2 onions, chopped
6 cloves garlic, crushed
6cm piece ginger, grated
2 tbsp coriander
2 tbsp cumin
1 tbsp garam masala
3 cups water or vegetable stock
1/4 c fresh coriander to garnish
¼ cup yoghurt, to serve

Method

Heat a casserole dish over low heat, then add 2 tbsp olive oil, chopped onions, and a good pinch salt. Sauté until soft.

Add ginger, garlic and spices, and fry until fragrant. If it looks a little dry, add an more olive oil. You really want to cook the rawness of the spices away.

Add potatoes and stock; stir to combine.

Put the lid on and cook on low heat for about 18 mins, or until potatoes start to soften.

Add cauliflower and cook until the cauliflower is tender, about 8-10 mins.

Serve with rice, yoghurt and fresh coriander.