Winter Warmer: Cauliflower & Potato Curry

This delicious-looking vegetarian recipe is courtesy of the Cape Legends Wine Club blog:

Something a little different to try for a weekday dinner. With loads of flavours, this mouth-watering dish with not disappoint.
Ingredients:
2 tbsp vegetable oil
1 large onion , chopped
large piece ginger , grated
3 garlic cloves , finely chopped
½ tsp turmeric
1 tsp ground cumin
1 tsp curry powder , or to taste
227g can chopped tomatoes
½ tsp sugar
1 cauliflower , cut into florets
2 potatoes , cut into chunks
1 small green chilli , halved lengthways
squeeze lemon juice
handful coriander , roughly chopped, to serve
naan bread and natural yogurt, to serve

Method:

1. Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender – add a drop of water if you need to, but it is meant to be a dry curry.

2. When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.