We’ve just had a veg box delivered. It contained one of the largest cauliflowers I’ve ever seen and a huge bag of baby new potatoes. Usually, I’d use Maris Pipers, King Edwards or something similar in this dish but, right now, needs must and as we only have baby potatoes then that is what we must use. 

Ingredients

• 2 tbsp olive oil or any oil you have in your cupboard

• 1 thumb sized piece of ginger grated

• 2 onions peeled and roughly sliced

• 2 garlic cloves, finely chopped

• 500g of baby new potatoes

• 1/2 red chili deseeded and chopped fine

• 1 tsp mustard seeds

• I bunch of finely chopped coriander 

• 1 tsp turmeric

• 1 tsp of ground cumin

• 2 tsp of garam masala

• 1 tin of cherry tomatoes (no other tinned tomatoes available) 

• Salt & pepper

Method

1. Wah and cut the potatoes in half and break the cauliflower into florets. Steam for about 5 minutes.

2. Put the oil in a large pan over a medium heat. Add the onions, garlic and ginger to the pan and cook for a few minutes until soft and translucent but being careful not to burn the garlic

3. Add all the herbs and spices and stir well

4. Add the potatoes and cauliflower and finally the tomatoes.

5. Cover and cook on a low heat for 20 minutes.

6. Season with salt and pepper to taste