Cauliflower, carrot and potato curry

Spray a large pan with oil and add the onion. Fry gently for a few mins, without browning. Add the curry powder and paprika and cook for a further 2-3 mins.

Add the tomato purée, lemon juice, jam or jelly, milk and raisins or sultanas. Bring to the boil and then simmer, uncovered, for 10 mins.

Meanwhile, cook the vegetables in a pan of boiling water for 5-10 mins, until tender, adding shredded green cauliflower leaves, if any, for the last 2 mins.

Drain the vegetables and stir them into the curry sauce. Simmer until all vegetables are tender, topping up with extra milk if sauce boils dry. Serve the curry with basmati or brown rice.