Ingredients

• 1 cauliflower (approx 400g, cut into small florets)
• 2 onions (peeled and diced)
• 1 red pepper (deseeded and diced)
• 5 cloves garlic (crushed)
• 3 cm piece of ginger (peeled and grated)
• 1 large chilli (finely chopped (leave the seeds in if you like things very spicy))
• 1 tbsp garam masala
• 1 tsp chilli powder
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 2 vegetable stock cubes
• 600 ml boiling water (to make the vegetable stock)
• 1 tin chopped tomatoes (400g tin)
• 1 tbsp mango chutney
• 1 bunch coriander (chopped)
• low calorie cooking spray

Preparation Steps

Phase 1

Spray the pan with low calorie cooking spray and place over a medium heat.

Phase 2

Sauté the onions and peppers for 10 minutes, until softened and the onions have started to brown.

Phase 3

Add the garlic, ginger and chopped chilli, and continue cooking for 1 minute.

Phase 4

Add the spices and cook for a further minute until fragrant.

Phase 5

Add the tomatoes and stock, bring to a boil and then reduce the heat and allow to simmer for 15 minutes.

Phase 6

Add the cauliflower, stir well, then cover with a lid and allow to simmer for 10 minutes.

Phase 7

After 10 minutes, stir well and cook for another 5 minutes without the lid.

Phase 8

Stir in the mango chutney and coriander and serve with your choice of accompaniment.