Serves 4-6 

You’ll need: 300g McCain Diced Potato; 500g McCain Cauliflower Florets; 2 tablespoons vegetable oil; 2 onions, finely chopped; 1 teaspoon cumin seeds; 1 dried red chilli, chopped; 2 heaped teaspoons crushed garlic and ginger; 1 teaspoon chilli powder; 2 teaspoons curry powder; 1 teaspoon coriander powder; ½ teaspoon turmeric; a sprig of curry leaf; 2 large tomatoes, chopped; salt according to taste; 1 teaspoon garam masala; small bunch coriander leaves.

How to: 

Heat pot on medium heat and add oil, onions, cumin seeds and red chilli. Allow onions to brown a bit before adding the garlic and ginger. 

Next add the chilli powder, coriander powder and turmeric – mix well with the onions. 

Add the tomatoes and curry leaf. Add McCain diced potatoes and McCain cauliflower florets and salt.

Allow simmering until cauliflower and potatoes have softened – add water if needed.  

Sprinkle with garam masala and chopped coriander and turn off the heat. 

Serve with roti or basmati rice and sambals. 

* Recipe & image by McCain.