Spicing up National Vegetarian Week with Vivek Singh, Executive Chef of The Cinnamon Club -

Ingredients

• 3 tablespoons vegetable or corn oil
• 1 teaspoon cumin seeds
• 1 large onion, chopped
• 1 tablespoon Ginger-Garlic Paste
• 4 green chillies, slit open lengthwise
• 2 medium potatoes, peeled and cut into 2.5cm (1-inch) dice
• 1 cauliflower, divided into florets
• 1 teaspoon ground turmeric
• 2 teaspoons salt
• 2 tomatoes, chopped
• ½ teaspoon garam masala
• 1 tablespoon chopped fresh coriander
• 5 cm (2-inch) piece of fresh ginger, cut into fine strips
• juice of ½ lime