The easiest vegetable curry on record...
ONE: In a large frying pan (choose one which has a lid), warm 1tbsp groundnut oil, and soften 1 onion (diced) with 1 red chilli (deseeded and finely chopped).
TWO: Using a pestle and mortar, pound a 1" piece of peeled ginger with 2tsp of flaked or blanched almonds and 1 generous tsp of sea salt.
THREE: To the pan add half a head of cauliflower (broken into florets), one potato (peeled and cubed) and one courgette (chopped into 2cm chunks), then stir in the ginger mixture and 1 loaded tablespoon of Patak's Korma Paste.
FOUR: Pour in one can of low-fat Coconut Milk (available in the oriental section of supermarket), cover the pan, and leave to simmer gently for 20-30 minutes.