Serves 4

Ingredients

1 tbsp coconut oil
1 dried red chilli, minced
2 onions, finely chopped
1 tsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
1 small cauliflower, separated into florets
2 carrots, cut into chunks
1 courgette, sliced
2 potatoes, peeled and cut into chunks
1 large can (400 ml) coconut milk
(Fresh coriander, chopped
10 oz basmati rice

Preparation method

1 The curry will take around half an hour to cook, so put the rice on to cook, timing it to be ready at the same time.
2 Heat the oil in a saucepan and sauté the onions for 5 minutes. Add the chilli and spices and cook for a further minute.
3 Add the vegetables and cook for 2-3 minutes, stirring to ensure they are evenly coated with oil and spices.
4 Add the coconut milk and cook for a further 10-15 minutes, until the vegetables are tender.
5 Garnish with coriander and serve with the basmati rice.