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Vegetable curry

Serves 4-6

You can vary the vegetables you use in this curry or just use one, such as the cauliflower or chickpeas.

3tbsp ghee or vegetable oil
1 large onion, peeled, halved and chopped
4 cloves of garlic, peeled and crushed
1 small piece of root ginger, scraped and finely grated or chopped
½tsp ground turmeric or 1tsp fresh, peeled and finely grated
1 small medium heat green chilli, seeded and finely chopped
1tsp mustard seeds
1tsp ground cumin
1tsp ground coriander
1tsp garam masala
A good pinch of curry leaves
8 florets of cauliflower, cut into even-sized florets (large ones halved)
1 large carrot, peeled and cut into chunks
1 large potato, peeled and cut into chunks
Juice of half a lemon
250ml vegetable stock
2tbsp chopped fresh coriander

Heat the ghee or oil in a heavy-bottomed saucepan and gently cook the onion, garlic and spices on a low heat for 2-3 minutes. Add the vegetables and the stock, season with a good pinch of salt and bring to the boil.

Stir well, cover with a tight-fitting lid and cook on a very low heat, stirring every so often, for 15 minutes or until the vegetables are tender.

Remove the lid and continue to cook on a slightly higher heat until almost all the liquid has evaporated. Add the coriander, season if necessary, and serve spooned into the Yorkshire puddings.