Cauliflower, potato and peas sabji recipe
 A quick and easy vegetable curry suitable for vegetarians and vegans. A great one if you are watching the pennies as it's quick and cheap to make with no fancy equipment required. Eat on its own or with rice. 1 large floury potato (about 300g/10½oz), peeled and cut into roughly 2.5cm/1in pieces4 tbsp vegetable oil or sunflower oil1 tsp cumin seeds 1 medium onion, finely chopped2 garlic cloves, finely chopped1 tsp garam masala1 tsp ground turmeric1 tsp dried chilli flakes1 tsp salt1 small cauliflower (about 750g/1lb 10oz), cut into small florets150g/5½oz frozen peas 1 large floury potato (about 300g/10½oz), peeled and cut into roughly 2.5cm/1in pieces 4 tbsp vegetable oil or sunflower oil 1 tsp cumin seeds 1 medium onion, finely chopped 2 garlic cloves, finely chopped 1 tsp garam masala 1 tsp ground turmeric 1 tsp dried chilli flakes 1 tsp salt 1 small cauliflower (about 750g/1lb 10oz), cut into small florets 150g/5½oz frozen peas Method Simmer the potato in a saucepan of boiling water for around 10 minutes or until just tender and not breaking apart. Drain well and set aside.Heat a tablespoon of the oil in a large saucepan or deep frying pan. Add the cumin seeds and once they start to sizzle add 2 tablespoons more of the oil with the onion and cook for 6–8 minutes over a medium heat until softened and golden brown, stirring regularly. Add the garlic and cook for 1 minute, stirring. Add the remaining tablespoon of oil, followed by the garam masala and turmeric and cook for a few seconds before stirring in the chilli flakes and salt. Add the cauliflower with 150ml/¼ pint water. Cover and cook on a low heat for 15 minutes or until the cauliflower is just tender, stirring occasionally.Add the cooked potato and peas. Stir well, cover and cook gently for 5 minutes or until the potatoes and peas are hot. Serve hot. Simmer the potato in a saucepan of boiling water for around 10 minutes or until just tender and not breaking apart. Drain well and set aside. Simmer the potato in a saucepan of boiling water for around 10 minutes or until just tender and not breaking apart. Drain well and set aside. Heat a tablespoon of the oil in a large saucepan or deep frying pan. Add the cumin seeds and once they start to sizzle add 2 tablespoons more of the oil with the onion and cook for 6–8 minutes over a medium heat until softened and golden brown, stirring regularly. Heat a tablespoon of the oil in a large saucepan or deep frying pan. Add the cumin seeds and once they start to sizzle add 2 tablespoons more of the oil with the onion and cook for 6–8 minutes over a medium heat until softened and golden brown, stirring regularly. Add the garlic and cook for 1 minute, stirring. Add the remaining tablespoon of oil, followed by the garam masala and turmeric and cook for a few seconds before stirring in the chilli flakes and salt. Add the cauliflower with 150ml/¼ pint water. Cover and cook on a low heat for 15 minutes or until the cauliflower is just tender, stirring occasionally. Add the garlic and cook for 1 minute, stirring. Add the remaining tablespoon of oil, followed by the garam masala and turmeric and cook for a few seconds before stirring in the chilli flakes and salt. Add the cauliflower with 150ml/¼ pint water. Cover and cook on a low heat for 15 minutes or until the cauliflower is just tender, stirring occasionally. Add the cooked potato and peas. Stir well, cover and cook gently for 5 minutes or until the potatoes and peas are hot. Serve hot. Add the cooked potato and peas. Stir well, cover and cook gently for 5 minutes or until the potatoes and peas are hot. Serve hot. Recipe tips In November 2023 this recipe was costed at an average of £4.44 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.