Spiced cauliflower curry recipe

Bring a large saucepan of salted water to the boil and cook the potatoes for 8 minutes and the cauliflower florets for 4 minutes.

Meanwhile, heat olive oil in a large sauté pan over a low heat and fry 1 tsp garlic, 1 tbsp ginger and 1 small onion until softened. Increase the heat, stir in 1 tbsp mild curry paste and cook for 1 minute, stirring.

Drain the cauliflower and potatoes and add to the sauté pan. Add the dahl soup and green chilli and bubble for about another 3 minutes or until the vegetables are tender and the sauce is thickened.

Sprinkle with chopped fresh coriander and serve with warm naan breads, if you like.