Step 1

Heat the oil in a large pan. Add the shallots, garlic and ginger. Cook on a very low heat for 5 minutes or until softened.

Step 2

Add the curry powder and chilli powder. Stir and cook for a further minute.

Step 3

Add the tomatoes, potatoes, cauliflower and stock. Mix well and cover with a lid. Cook on a low heat for 25 minutes.

Step 4

Stir in the coconut milk and mango chutney. Cook for a further 3 minutes.

Step 5

Serve topped with chopped coriander (cilantro).