Brocco Cauli Curry

1. Make the masala paste: crush or very finely chop 1 green chilli (or more for a hotter dish), 5cm ginger and mix with a pinch of salt. Set aside.

2. Peel and dice 2 large potatoes and 3 medium carrots. Add to a pan of boiling water and set a timer for 10m.

3. In a large saucepan, heat 150ml sunflower oil over medium-low heat. Add 1½ tsp cumin seeds and 1½ tsp brown mustard seeds.

4. Chop 1 medium broccoli and 1 cauliflower into bite-sized florets.

5. When the mustard seeds begin to pop, add ¾ tsp asafetida, stir, then add the cauliflower and broccoli and stir well.

6. Start rice

7. Turn the cauliflower pan up to medium-high and stir in:

   • The masala paste
   • 1½ tsp turmeric
   • 4 tsp ground coriander
   • 1 tsp salt
   • 2 tsp sugar / generous squirt maple syrup
   • 100ml water

8. When the potatoes are ready, drain and add to pan. Cover and cook 8m, stirring every few minutes. Reduce the heat if the vegetables are catching. Meanwhile, coarsely chop 1 red or yellow pepper.

9. Add pepper to pan along with 250g frozen peas. Cover and cook 5m longer. Meanwhile, chop 1 large handful coriander.

10. Check the cauliflower is cooked to your taste, and leave to cook longer if necessary. When ready, stir through the coriander, rest 5m and serve.

Modified from Prashad by Kaushy Patel (p118)