1. Cut baby potatoes into quarters and cut cauliflower into florets. Chop onion and cut chicken into cubes.
2. In a large non-stick skillet, combine curry powder, cumin, oil and salt. Heat over medium-high heat.
3. Add baby potatoes and cook for 5 minutes, stirring occasionally.
4. Add onion and cook for another 2 minutes.
5. Move baby potatoes to one side of the skillet and add chicken. Continue cooking for 8–10 minutes or until chicken is browned, stirring occasionally.
6. Meanwhile, use a fine grater to grate ginger. Finely chop garlic.
7. Add ginger, garlic, cauliflower and water. Combine, cover, reduce heat to medium-low and cook for 10–12 minutes or until cauliflower is tender.
8. Add peas 2 minutes before cauliflower is done cooking.
9. Serve in the centre of the table with naan bread.

Keeps in the refrigerator for 4 days. Do not freeze.

NOTE

Instead of leaving your ginger root to shrivel up at the back of your fridge, keep unpeeled ginger in an airtight container in your freezer, making sure to carefully wash and dry it first. You can grate it while it’s still frozen to use in your next recipe.

From the book Petit prix by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme