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.
Culinary experts in The Netherlands thought it was 'fresh' and 'tasty'
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