Loads of curries are vegan or can be made so. This curry is dry and can be served with naan bread, mango chutney and rice. Serves 2.
Fry 1 tsp fennel seeds, 1 tsp fenugreek seeds and 1/2 tsp ground turmeric in oil for 2 minutes, stirring. Add 3 large potatoes (peeled and cut into 1cm cubes) and 1 head of cauliflower cut into florets. Stir fry for 2 minutes, add a splash of water and cover. Cook for 8 minutes or until the potatoes are tender. Add more water if it looks like it is sticking.