- Cook Time: 15 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 212
- Carbohydrate Content: 26g
- Fat Content: 8g
- Fiber Content: 6g
- Protein Content: 11g
- Saturated Fat Content: 1g
- Sodium Content: 0.15g
- Sugar Content: 10g
Cauliflower & potato curry Recipe
Cauliflower & potato curry is a Easy curry recipe for 4 people, takes only 40 mins; recipe has vegetable oil, onion and ginger.
Ingredients
- Cumin - 1 tsp ground cumin
- Coriander - handful coriander, roughly chopped, to serve
- Turmeric - 1/2 tsp turmeric
- Vegetable Oil - 2 tbsp vegetable oil
- Garlic Clove - 3 garlic cloves, finely chopped
- Onion - 1 large onion, chopped
- Chopped Tomato - 227g can chopped tomatoes
- Sugar - 1/2 tsp sugar
- Curry Powder - 1 tsp curry powder, or to taste
- Lemon Juice - squeeze lemon juice
- Chilli - 1 small green chilli, halved lengthways
- Naan Bread - naan bread and natural yogurt, to serve
- Ginger - large piece ginger, grated
- Potato - 2 potatoes, cut into chunks
- Cauliflower - 1 cauliflower, cut into florets
Instructions
- Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
- When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.
