Rich, spicy cauliflower and potato curry is a hearty meal for cold winter nights.
Ingredients
- 4 large desiree potatoes, cut into 2.5cm cubes
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2/3 cup Balti curry paste (tomato and coriander)
- 1/2 (500g) cauliflower, cut into florets
- 3 tomatoes, chopped
- 1/4 cup Massel vegetable liquid stock
- 2/3 cup coriander leaves, chopped
Method
- Step 1Cook potatoes in a large saucepan of boiling salted water for 5 minutes, or until just tender. Drain. Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes, or until tender.
- Step 2Add curry paste. Cook for 1 minute, or until fragrant. Add potatoes and cauliflower. Toss to coat in curry paste.
- Step 3Stir in tomatoes and stock. Cover. Cook for 8 to 10 minutes, stirring occasionally, or until vegetables are tender (if they are still too hard, add 2 to 3 tablespoons of water and cook until tender). Season with salt and pepper. Stir through coriander. Serve.
- Low carb
- Low kilojoule
- Vegan
- Vegetarian
Nutrition
1714 kj
Energy
23g
Fat Total
3g
Saturated Fat
11g
Protein
1775.36mg
Sodium
10g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
Notes
Hint: Balti curry paste is medium heat.
- Author: Kerrie Sun
- Image credit: Louise Lister
- Publication: Super Food Ideas
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