Bombay Aloo with Cauliflower

Ingredients

• 600 g potatoes
• 1 cauliflower
• 400 g tinned chopped tomatoes
• 1 onion
• 3 clove garlic cloves
• 3 tsp medium curry powder
• 1 tsp mustard seeds
• 2 tbsp sunflower oil

Method

1. 1

   Peel and cube the potatoes. Cut the cauliflower into florets.

2. 2

   Heat the oil in a large pot and fry the mustard seeds for 30 seconds until they pop.

3. 3

   Add the diced onion and cook for 5 minutes, then stir in the crushed garlic and curry powder.

4. 4

   Add the potatoes, cauliflower and chopped tomatoes. Stir well and add 200ml water.

5. 5

   Cover and simmer for 20 minutes, stirring occasionally, until the vegetables are tender. Season and serve with flatbreads or rice.