This colourful vegetarian curry is a spicy and hearty meal which can be ready in a short time.
Ingredients
- 1 tablespoon ghee
- 1 brown onion, coarsely chopped
- 2 garlic cloves, crushed
- 1 tablespoon finely grated ginger
- 1 long green chilli, seeded, finely chopped
- 1 teaspoon ground turmeric
- 2 teaspoons fennel seeds
- 4 desiree potatoes, cut into eighths
- 200g cauliflower, cut into florets
- 4 ripe tomatoes, coarsely chopped
- 1 cup (150g) fresh peas or frozen peas
- 1 teaspoon garam masala
Method
- Step 1Heat ghee in a large saucepan over medium heat. Add onion, garlic, ginger and chilli. Cook, stirring, for 5 minutes or until onion softens. Add turmeric and fennel seeds. Cook, stirring, for 1 minute or until aromatic. Add potato, cauliflower and tomato. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 20 minutes or until potato is tender and sauce thickens.
- Step 2Add peas and garam masala, and stir to combine. Cook for 2-3 minutes or until peas are tender. Season.
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
488 kj
Energy
3g
Fat Total
2g
Saturated Fat
6g
Fibre
5g
Protein
8mg
Cholesterol
25.7mg
Sodium
6g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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