Name: Aloo Gobi
Yield: Serves 2
Ingredients: warm naan bread, to serve; ½ tsp ground cumin; 1 small or medium cauliflower, broken or cut into large bite-sized florets (keep any light-coloured inner green leaves); 2 tbsp vegetable oil; 1 small green chilli, deseeded if you prefer less heat, chopped; 1 tsp black mustard seeds; ½ tsp ground coriander; juice of ¼ lemon, plus a little extra to finish; handful of fresh coriander leaves, roughly chopped; 400 g waxy potatoes, peeled and cut into even chunks; 1 tomato, diced; ¼ tsp ground turmeric; mango chutney, to serve; sea salt; 2 garlic cloves, very finely chopped; 4–5 cm piece of fresh ginger, peeled and grated; 1 onion, thinly sliced; 6–8 curry leaves

Aloo gobi – ‘potato cauliflower’ in Hindi or Urdu – should not be confined to the takeaway. It’s easy to make it yourself and a good, inexpensive, vegan dinner. You need to use waxy or all-rounder potatoes so that they hold their shape.

Ingredients

2 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, very finely chopped</

Method

Heat the oil in a large heavy-based pan. Add the onion and fry on a low heat for 10 minutes, stirring now and then to stop it catching. If it does start to catch, add a splash of water and turn the heat a little lower.

Add the garlic, ginger, mustards seeds, turmeric, cumin, coriander, chilli