Cauliflower & sugar snap pea curry

Ingredients

2 tablespoons rapeseed oil

1 teaspoon black mustard seeds

10 fresh curry leaves

1 large onion, thinly sliced

2.5cm (1 inch) piece of fresh root ginger, peeled and finely chopped

1 teaspoon salt

1 teaspoon ground turmeric

1 teaspoon chilli powder

½ teaspoon ground cinnamon

1 small cauliflower, cut into florets

1 large potato, peeled and cut into 2.5cm (1 inch) cubes

400ml (14fl oz) can coconut milk

200g (7oz) sugar snap peas

Directions

Heat the oil in a pan and add the mustard seeds. Once they start to sizzle, add the curry leaves followed by the onion and cook over a low to medium heat for 5 minutes until the onion starts to soften and colour. Then add the ginger and cook for a minute.

Add the salt and ground spices and mix well. Then add the cauliflower and potato and cook over a high heat, stirring, for 2 minutes.

Pour in the coconut milk, cover and cook over a low to medium heat for 10 minutes until the vegetables are cooked through.

Stir in the sugar snap peas and cook over a medium heat for a minute, then serve.

Notes

Warming, light and delicious, this curry is one where you need to put in the least effort to get the best results. Once you have tried it using my suggested selection of veg, you can then vary it with different vegetables of your choice like broccoli, carrots, beans and more. This is great with Spinach Onion Pulao or serve with plain rice.