This is a lovely, warming and easy curry to make and uses ingredients which are almost always ready and waiting to be used up in our house.  You can make it as spicy as you like by adding more curry powder but the recipe below has a gentle warmth to it which went down a storm with Rowan (15 months old now!).

Ingredients (serves 2 hungry adults plus one hungry toddler with enough left over for lunch)

2 tbsp rapeseed oil (Available to refill in store)

1 large onion

1 large piece of ginger

2 garlic cloves (finely chopped)

1/2 tsp turmeric

1 tsp ground cumin

1 tsp curry powder

1 400g tin chopped tomatoes

1/2 tsp caster sugar

1 large cauliflower

2 potatoes

Pinch of chilli flakes

Squeeze of lemon juice

Handful of coriander to serve

1 mug full of white jasmine rice

Method

Finely chop the onion and fry in the oil until soft.

Add the grated ginger, finely chopped garlic cloves and spices.

Stir until the spices are evenly distributed then add the tinned tomatoes, sugar, cauliflower (cut into chunks) and potatoes (also cut into chunks).

Sprinkle the chilli flakes on and season to taste.

Stir and leave to cook for around 30 minutes.  Stir occassionally to make sure it doesn’t stick.  You may need to add more water if it starts to look dry.

Boil the rice for 12 minutes

Squeeze the lemon juice in and give it a stir before serving the curry over the rice.  Sprinkle with the fresh coriander leaf and enjoy.