Serve it with naan breads, coconut shavings, some yoghurt and tangy pickles for a tasty meat free dinner.
|1||onion — finely chopped|
|1 tsp||fresh ginger — freshly grated|
|1/2 tsp||turmeric — ground|
|1||fresh chillies — chopped|
|12-15||baby potatoes — quartered|
|1||cauliflower — florets|
|1 cup||peas — frozen|
|salt — to season|
|lemon — juice only|
|1||fresh coriander — or parsley|
|coconut — shavings|
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.