Total cooking and preparation time approximately 20 minutes

Serves 4

Ingredients

8 oz cauliflower, cut into florets
2 large or 3 medium potatoes, cut into bite-sized chunks
2 tbsp sunflower or vegetable oil
1 large or 2 small onions
1 green pepper
1 fresh green chilli
2 cloves garlic, crushed
1 tbsp ginger, finely chopped
7 oz tin chopped tomatoes
3 tbsp chopped mixed nuts
1 tbsp single cream

For the spice mix:
½ tsp cumin
1 tsp curry powder
½ tsp turmeric
½ tsp chilli powder
½ tsp garam masala
1 tbsp dried coriander
½ tsp salt
½ tsp coarse ground black pepper
2 tbsp water

Method

1. Blanch the cauliflower in slightly salted boiling water, then drain and set aside, retaining the water.
2. Add the potatoes to the water, return to the heat and boil for about 10 minutes, until tender.
3. Meanwhile, half and slice the onion, cut the pepper into chunks and slice the chilli thinly.
4. When the potatoes are ready, drain and set aside.
5. Heat the oil in a very hot karahi or wok and stir-fry the onions, garlic and ginger for about a minute.
6. Add the spice mix and stir-fry for about another minute.
7. Add the cauliflower, potatoes, tomatoes, pepper, chilli, nuts and cream, and stir-fry for about another 2 minutes until heated though.
8. Serve with basmati rice and naan bread.