4 medium potatoes, quartered
2 tbs oil
1 medium onion, sliced
2 tbs
Schwartz Hot Curry Powder
1 clove garlic, crushed
1 medium cauliflower, cut into florets
225g
(8oz)
frozen peas
1/2 tsp salt
400g
(14oz)
tin chopped tomatoes
Cauliflower Curry
STEP 1
Par-boil the potatoes in boiling, salted water for 10 minutes, and drain.
STEP 2
Heat the oil in a pan and fry the onion until softened. Add the Curry Powder and garlic and cook for a further 1 minute. Add the cauliflower florets, peas, potatoes, salt and tomatoes.
STEP 3
Bring to the boil, cover, and simmer for a further 15-20 minutes, stirring occasionally, until the vegetables are tender.
STEP 4
Serve with a meat based Indian curry, rice and naan bread for a full meal.
View Basket
