Ingredients

• 1 tbsp olive oil
• ¼ large onion
• sliced
• 1 tsp mild curry power
• 1 tsp chilli flakes
• 1 tsp cumin seeds
• ½ cauliflower
• cut into florets
• hot water as needed
• 7 new potatoes
• chopped into small chunks
• par-boiled and drained
• 85ml/3fl oz semi-skimmed milk
• salt and freshly ground black pepper to taste
• 1 tbsp fresh coriander
• chopped
• 1 tbsp fresh chives
• chopped

Directions

• Heat the olive oil in a large frying pan over a moderate heat. Add the sliced onion and fry for 2-3 minutes
• until softened.
• Add the curry powder
• chilli flakes and cumin seeds and fry for a further minute.
• Add the cauliflower florets
• stir well to coat in the spices
• and then add enough hot water to cover the cauliflower. Bring to the boil then lower the heat to a simmer for 8-10 minutes.
• Add the par-boiled potatoes and cook for two minutes
• or until the potatoes and cauliflower are completely cooked.
• Add the milk
• season
• to taste
• with salt and freshly ground black pepper and heat through for one minute.
• Add the coriander and chives and stir through.
• To serve
• spoon the curry into four bowls.