Spiced Cauliflower and Potato Aloo Gobi Hotpot

Ingredients

• 600 g cauliflower, cut into florets
• 400 g waxy potatoes, diced
• 400 g tinned chopped tomatoes
• 1 onion, finely diced
• 3 clove garlic cloves
• 20 g fresh root ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 3 tbsp sunflower oil

Method

1. 1

   Heat the oil in a large lidded pan. Add the onion and cook for 5 minutes, then stir in the garlic, ginger, cumin, coriander and turmeric and cook for 1 minute.

2. 2

   Add the potatoes, stir to coat in the spices, then add the tomatoes and 150ml water. Cover and cook for 10 minutes.

3. 3

   Add the cauliflower florets, stir through, cover and cook for a further 15 minutes until both vegetables are tender.

4. 4

   Remove the lid and cook for 3 minutes to dry off any excess liquid. Season, scatter with fresh coriander and serve with warm chapattis.