This contains an ingredient that I think is unfairly maligned: cauliflower. When cooked and flavoured properly, (i.e. not boiled to death) it tastes delicious, as proven in this dish for masala spiced potatoes. 

Serves 4

Delicious Magazine

Ingredients

• 1 tbsp sunflower oil
• 1 tsp black or yellow mustard seeds
• 1 tsp cumin seeds
• 1 large onion, roughly chopped
• 2 garlic cloves, finely chopped
• 1cm piece fresh ginger, peeled and finely chopped
• 1 small green chilli, finely chopped
• 2 plum tomatoes from a tin, roughly chopped
• 1 tsp salt
• 1 tsp garam masala
• 1 tsp ground turmeric
• ½ tsp chilli powder
• 200g frozen peas
• 1 large cauliflower, cut into small florets
• 1 large potato, cut into 2.5cm chunks
• Handful fresh coriander leaves, finely chopped, to garnish

Instructions

1. Heat the oil in a large pan over a low-medium heat. Add the mustard and cumin seeds and cook for 1-2 minutes until they begin to sizzle. Stir in the onion and cook, stirring, for 10-12 minutes or until golden.
2. Mix in the garlic, ginger and chilli and cook for 2 minutes, then stir in the tomatoes, salt and spices. Turn the heat to high and cook for 2 minutes. Stir in the peas, cauliflower, potato and 50ml cold water. Cover with a lid, reduce the heat to low and cook for 20-30 minutes until the cauliflower and potato are tender.
3. Take the pan off the heat, sprinkle over the coriander and serve hot.