Optimo

Ingredients
1 tbsp sunflower or coconut oil, plus extra for frying
2 leftover cooked potatoes, cut into roughly 2cm/¾in chunks, or 2 medium potatoes, peeled
1 medium onion, thinly sliced
2 heaped tsp medium curry powder
3cm/1¼in piece fresh root ginger, peeled and grated or ½ tsp ground ginger
1 green chilli, roughly chopped or ¼ tsp chilli flakes
1 large garlic clove, finely chopped
2 medium tomatoes, roughly chopped, or about 150g/5½oz tinned tomatoes
pinch sugar
200g/7oz mixed greens, such as baby spinach, chard, kale and lettuce, shredded
salt
To serve
freshly cooked basmati rice
yoghurt or raita
Method
Heat the oil in a large, deep frying pan and fry the onions for 5 minutes over a medium heat, then add the cooked potato and fry for another 5 minutes until golden. If you don't have any leftover potatoes, bring a pan of water to the boil and cook your potatoes until just tender, then cut into roughly 2cm/¾in chunks and fry with the onions. Tip into a bowl and set aside.
Add a little more oil to the pan, reduce the heat slightly and add the curry powder, ginger and chilli. Stir for a minute or two.
Add the garlic and fry for 30 seconds, then add the tomatoes, sugar and 50ml/2fl oz water. Cook for 10–15 minutes until the sauce has thickened.
Add the chopped greens and allow to wilt, then return the cooked potatoes and onions to the pan. Season with salt and cook for 5–10 minutes more.
Serve with basmati rice and yoghurt or raita.

Ingredients
For the vegetable dhansak
1 small cauliflower, cut into small florets
500g/1lb 2oz sweet potatoes, cut into cubes
1 tbsp vegetable oil
1 large onion, thinly sliced
2 carrots, peeled and cut into cubes
3 garlic cloves, grated
20g/¾oz fresh root ginger, peeled and grated
1 tsp ground turmeric
1 heaped tbsp garam masala
200g/7oz dried split red lentils, rinsed and drained
400g tin chopped tomatoes
600ml/21fl oz reduced salt vegetable stock
150g/5½oz frozen green beans or peas
salt and freshly ground black pepper
To serve
300g/10½oz cooked basmati rice
natural yoghurt
flatbreads
handful fresh coriander, chopped
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Put the cauliflower florets and cubed sweet potato on a baking tray and toss with half the oil and some seasoning. Roast for 20–25 minutes, until golden brown.
Heat the remaining oil in a large casserole or sauté pan and fry the onion for 5 minutes over a medium heat, until golden. Add the carrots, garlic, ginger, and spices and fry for another minute, stirring.
Add the drained lentils to the spiced onion mixture, followed by the chopped tomatoes and stock. Stir and bring to the boil, then simmer gently for 15 minutes, stirring occasionally.
Add the roasted cauliflower and sweet potato and cook for another 10 minutes, until the lentils are soft and the sauce has started to thicken.
Add the beans or peas and cook for another 5 minutes, adding a dash of water if the sauce becomes too thick.
Check for seasoning and serve with basmati rice, natural yoghurt, flatbreads, and coriander.