Jono & Jules do food & wine

Another on a light theme: in calories again not flavour.

Cauliflower & Potato Curry – to serve 4

• 2 tbsp vegetable oil
• 1 large onion, chopped
• large piece ginger, grated
• 3 garlic cloves, finely chopped
• ½ tsp turmeric
• 1 tsp ground cumin
• 1 tsp curry powder
• tin chopped tomatoes, drained
• ½ tsp sugar
• 1 cauliflower, cut into florets
• 2 potatoes, cut into chunks
• 1 green chilli, halved lengthways
• squeeze of lemon juice
• handful coriander, roughly chopped, to serve
• natural yogurt to serve

Heat the oil in a saucepan and cook the onion for about 10 minutes or until soft. Add the ginger, garlic, turmeric, cumin, and curry powder and cook for a further minute. Stir in the tomatoes and sugar. Add the cauliflower, potatoes, and split chilli along with some salt and pepper. Cover and cook gently for about half an hour or more, stirring occasionally until the vegetables are tender. You can add a drop of water if you need to but this is a dry curry.

When the vegetables are soft, add a squeeze of lemon juice and scatter with coriander. Serve with natural yogurt.

(Original recipe from BBC Good Food)