Serves 4

• 1 tbsp vegetable oil
• 2 onions, finely sliced
• 3 red chillies, deseeded and finely sliced
• 2 inch piece of ginger, peeled and chopped
• 2 tsp cumin seeds
• 1 tbsp madras curry powder
• ½ tsp turmeric
• 750g new potatoes, halved
• Small bunch broccoli
• Juice of 1 lime
• 500 ml low fat natural yoghurt
• Small bunch coriander, stalks chopped and leaves torn
• 300ml vegetable stock, 3 cubes
• 300g frozen peas

1.  Heat the oil in a frying pan. Add the onions and cook over a low heat for 15 minutes, until soft.
2. Throw in the chillies, ginger and spices and cook for a few minutes.
3. Stir in the new potatoes, broccoli and limejuice, coating in the spice mix.
4. Add the yoghurt, coriander stalks and stock. Simmer slowly for 40 minutes until the potatoes are soft and the sauce reduced.
5. Stir through the peas and cook for another 5 minutes.
6. Sprinkle over the coriander and serve with warm naan bread.

This is easy to make and naturally low in fat, plus, it smells divine x