Ingredients

• Two big handfuls of new Potatoes – halved
• Big glug of oil
• 1 onion – diced
• 7 cloves garlic – diced
• 1 tsp peppercorns
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 lemon – rind and juice
• 1 red chilli – finely diced
• 1 tbsp minced ginger
• 1 tin chopped tomatoes
• 1 tin coconut milk
• Handful of green beans
• Cauliflower – cut into florets
• Handful of coriander – chopped
• Salt to taste
• Brown or white rice to serve

Method

1. Put the potatoes in a pan with some water over a low heat to cook them through while you get started with the rest – remove them from the heat after about 10-15 minutes when they are tender
2. Heat oil over a low heat in a big pan and throw in the onions
3. Put the garlic, peppercorns, coriander seeds, cumin seeds, turmeric, lemon, chilli and minced ginger in a pestle and mortar. When you finish trying to figure out which bit is the pestle and which bit is the mortar – grind it all together into a paste (or use a food processor if you aren’t trying to impress anyone)
4. When the onions are softened up, add the spice mix and stir it all together with the tomatoes and coconut milk
5. Stir together and bring to a simmer over a low heat before adding the cauliflower and beans
6. Simmer for 10 minutes or until the veges are tender
7. Throw in the potatoes and coriander
8. Bring back to a simmer and season it before serving over rice with a wedge of lemon
9. Take photos and tag @vaguelyvegetarian on Instagram
10. Bask in social media glory