1 onion, peeled and thinly sliced into rings 3 cloves garlic, peeled and crushed 3 red chillies, seeded and chopped 1 Tbs. paprika 2 tsp. turmeric 1lb/450g potatoes, peeled and in chunks, parboiled 1 small cauliflower, in florets 7oz/200g can chopped tomatoes 4floz/100ml vegetable or chicken stock salt and ground black pepper 1 Tbs. fresh coriander, finely chopped
Instructions
1) Heat oil in a pan and gently fry onion, garlic and chillies over a low heat until soft but not brown. Stir in paprika and turmeric and cook for 30 seconds. Add potatoes and cauliflower and stir around to coat in the spicy mix.
2) Add tomatoes and stock and bring to the boil. Simmer, covered, until cauliflower is tender. Remove lid and cook a little longer to reduce slightly. Season. Stir in coriander.
