- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 212
- Fat Content: 8g
- Saturated Fat Content: 1g
- Carbohydrate Content: 26g
- Sugar Content: 10g
- Fiber Content: 6g
- Protein Content: 11g
- Sodium Content: 0.15g
Cauliflower & potato curry
Ingredients
- vegetable-oil - 2 tbsp vegetable oil
- onion - 1 large onion, chopped
- ginger - large piece ginger, grated
- garlic-clove - 3 garlic cloves, finely chopped
- turmeric - 1/2 tsp turmeric
- cumin - 1 tsp ground cumin
- curry-powder - 1 tsp curry powder, or to taste
- chopped-tomato - 227g can chopped tomatoes
- sugar - 1/2 tsp sugar
- cauliflower - 1 cauliflower, cut into florets
- potato - 2 potatoes, cut into chunks
- chilli - 1 small green chilli, halved lengthways
- lemon-juice - squeeze lemon juice
- coriander - handful coriander, roughly chopped, to serve
- naan-bread - naan bread and natural yogurt, to serve
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.
Easy curry recipe for 4 people, takes only 40 mins; recipe has vegetable oil, onion, ginger, garlic clove, turmeric, cumin, curry powder, chopped tomato, sugar, cauliflower, potato, chilli, lemon juice, coriander and naan bread.
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