Ingredients

• 2 medium potatoes (around 350g/12oz)
• peeled and cut into 2cm chunks
• 1 large carrot
• peeled and sliced diagonally
• ½ cauliflower (around 300g/10½oz)
• cut into small florets and halved
• 3 tbsp sunflower or vegetable oil
• 1 large onion
• coarsely grated or very finely chopped
• 1 tbsp medium or hot curry powder
• 1 x 227g tin chopped tomatoes
• 300ml/10fl oz vegetable or chicken stock (made with ½ cube)
• gluten-free if required
• 100g/3½oz frozen peas or two large handfuls young spinach leaves
• or a mixture
• plain yoghurt or vegan alternative
• to serve
• mango chutney
• to serve

Directions

• Half-fill a saucepan with cold water and add the potatoes and carrots. Bring to the boil and cook for 8 minutes. Add the cauliflower florets and cook for 2 minutes more. Drain in a colander and set aside.
• Heat the oil in a large
• non-stick frying pan or wide-based saucepan. Add the onion and cook over a medium heat for 8 minutes or until well softened and lightly browned
• stirring regularly. Sprinkle over the curry powder and cook for 30 seconds more
• stirring.
• Add the tomatoes to the onions and cook for 2–3 minutes
• stirring constantly. Add the stock and bring to a gentle simmer. Add the vegetables and peas or spinach and simmer gently for 5 minutes
• stirring regularly. If the sauce thickens too much
• add a splash of water.
• Serve immediately with yoghurt and mango chutney.