Heat the oil in a pan with a lid over a medium high heat and add the onion, sauté for about 4 minutes until softened and starting to brown, add the ginger and cook for 1 minute.
Add the garam masala, ground turmeric, curry leaves and chili stir to cook for another 2 minutes, add the potatoes and stir to coat them with the spices, cook for a few minutes stirring occasionally.
Add the cauliflower to the pan and stir to combine, add 2 tbsp water, cover with the lid and allow to cook for about 20 minutes on a medium-low heat with occasional stirring until the cauliflower and potatoes are tender but still firm.
Add a tbsp of water or two if the pan becomes too dry but you do not want a sauce to form.
Add the peas and salt, cover the pan again and cook for another 5 minutes until the peas are tender.
Drizzle with a squeeze of lemon juice, garnish with the coriander or parsley and coconut shavings if used.
Serve hot with rice, roti or naan.
Recipe reprinted with permission of Hein Stirred
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