Heat the oil in a saucepan. Cook the
onion for 10 mins until soft, then add
the ginger, garlic, turmeric, cumin and
curry powder. Cook for 1 min more.
Stir in the tomatoes and sugar. Add the
cauliflower, potatoes and split chilli,
seasoning to taste. Cover with a lid and
gently cook for a good 30 mins, stirring
occasionally, until the vegetables are
tender – add a drop of water if you need
to, but it is meant to be a dry curry.
When the vegetables are cooked,
remove the chilli, if you like, stir in a
squeeze of lemon juice and scatter with
coriander. Serve with your choice of
Indian bread and a dollop of yogurt.