We have had a return to cooler weather over the last few days, so I made this curry last night and it was delish!

Serves 4

1 Tablesp olive oil
2 onions, very thinly sliced
1 tablesp finely grated ginger
1 teasp cumin
1 teasp ground tumeric
1/2 teasp ground coriander
1/2 teasp chilli powder
400g tin of diced tomatoes
1 tsp brown sugar
1 large kumara (i.e sweet potato), peeled and cut in to 3cm cubes
1 small cauliflower (about 600g), cut in to small florets
juice of 1 lemon
400g tin of chickpeas (or 250g of pre-soaked and pre-cooked dried chickpeas)
Chopped fresh coriander


Heat oil in a large pan, add ginger and onion, and cook, stirring for 5-8 minutes until softened and lightly browned;
Add dry spices and stir for 1 minute until fragrant;
Add tomato, sugar, kumara and 1 cup of water, bring to the boil. Cover and simmer for 5minutes;
Add cauliflower and cook for a further 18-20 minutes, partially covered, until vegies are tender;
Stir in juice and chickpeas, then warm through for 2-3 minutes.
Top with chopped coriander and serve with pappadums or roti and mango chutney!

Note: I also added a handful of frozen peas when the vegies were almost tender.

Also, if you prefer not to cook with oil, you can use a small amount of water or stock in place of oil when cooking the onions and ginger. Just add more water as it evaporates, until the onions and ginger are cooked.