Cauliflower and Chickpea Curry

Fry a finely sliced onion with a bay leaf and 4 cloves in a mixture of hot oil and butter.  When it’s good and brown, add a tablespoonful of grated ginger and 3 chopped cloves of garlic.  Turn the heat to medium.

Now add 2 diced potatoes and stir through for a minute or two.  Add about 300g cauliflower florets or a mixture of broccoli and cauliflower.  Stir again.

Add a teaspoonful and a half of sea salt, some black pepper, a teaspoonful each of cumin seeds and turmeric.  Stir through, then add a sliced fresh green chilli.

Stir in half a tin of tomatoes and half a pint of water.  Add a drained tin of chickpeas.  Simmer with no lid for 15-20 minutes.  Add a teaspoonful of garam marsala at the end, and some chopped coriander.  Serve with yoghurt.

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