2 tbspolive oil1onion, finely chopped2garlic cloves, thinly sliced5 gm (1cm piece)ginger, finely chopped2 tspground coriander1 tspground cumin 1 tspground turmeric½ tspground chilli 500 ml (2 cups)vegetable stock400 gmtinned crushed tomatoes120 gmbutternut pumpkin (about ¼), cut into 1cm dice450 gmcauliflower (about ½), cut into florets1 tspgaram masala60 gmGreek-style yoghurt, plus extra to serveTo serve:coriander and naan bread (see note)
Heat olive oil in a saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (5-7 minutes). Add ginger, cook until fragrant (1-2 minutes), add spices (except garam masala) and stir until fragrant. Add stock, tomato and pumpkin, cover and simmer until starting to become tender (5 minutes). Add cauliflower, cover and simmer until tender (7-10 minutes). Stir in garam marsala and yoghurt, scatter with coriander and serve hot with naan bread and extra yoghurt.
Note Naan bread is available from most supermarkets. Warm it in
the oven before serving.