Aloo Gobi

• 400g floury potatoes (such as Maris Piper or King Edward), cut into medium-sized chunks
• 1 large cauliflower, cut into florets
• 1 tbsp cumin seeds
• 2 tsp coriander seeds
• 2 tsp nigella seeds
• 1 tsp ground cinnamon
• 1 tsp turmeric
• 1 tsp chilli powder
• 4 tbsp vegetable oil or sunflower oil or rapeseed oil
• 8 curry leaves
• 4 garlic cloves, crushed
• 2 x 400g cans chopped tomatoes
• 2 small green chillies, pierced a few times
• 1 tsp golden caster sugar
• 1 lime, juiced
• Small pack coriander, chopped

.. 

1. Heat oven to 180C/160C fan/gas 4. Tip the potatoes into a large pan, fill with cold water and bring to the boil. Simmer for 5-6 mins until starting to soften but still holding their shape. Drain well.

2. On a large baking tray, toss the potatoes and cauliflower with the spices and 2 tbsp oil. Season well and roast for 45 mins, stirring halfway through cooking, until the veg is soft and starting to brown.

3. Meanwhile, heat the remaining oil in a large pan. Fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown. Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down.

4. Add the roasted veg to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick. Stir through the coriander and serve with flatbread and yogurt.