Aloo gobi

• 500 grams of potatoes
• 3 tablespoons of oil
• 1 onion
• 2 teaspoons of crushed garlic
• 1 teaspoon of crushed ginger
• 2 teaspoons of curry powder
• 2 teaspoons of garam masala
• ½ teaspoon of turmeric
• ½ teaspoon of chilli powder
• 1 teaspoon of salt
• 1 cauliflower
• 1 can of tomatoes
• 1½ cups of vegetable stock

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Cut the potatoes into 3cm chunks and cook in a pot of boiling water until tender.

Heat oil in a large frying pan over a medium heat. Dice the onion and cook until soft.

Add the crushed garlic, crushed ginger, curry powder, garam masala, turmeric, chilli powder and salt and cook for another 1-2 minutes.

Chop the cauliflower into florets and add to the pan with the tomatoes and vegetable stock. Cover and bring to a simmer, and cook for about 10 minutes or until the cauliflower is tender. Drain the potatoes and add to the pan.