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Vegetable Madras Curry
Ingredients
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1 medium cauliflower, divided into florets
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100 gram (4 ounce) green beans
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1 tablespoons oil
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1 large onion, sliced
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2 tablespoons Madras Curry Powder
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2 tablespoons tomato purée
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150 millilitre (¼ pint) vegetable stock
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½ teaspoon Sea Salt
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150 millilitre (¼ pint) single cream or yoghurt
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400 gram tin chick peas, drained and rinsed
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350 gram (12 ounce) tomatoes, skinned, deseeded and chopped
Key Products
Instructions
- 1 Heat the oil in a frying pan and fry the onion until softened. Add the Curry Powder and cook gently for 30 seconds, stirring.
- 2 Stir in the tomato purée, stock, Salt and the cream or yoghurt. Add the chick peas and tomatoes, bring to the boil and simmer uncovered, for 5 minutes, stirring occasionally.
- 3 Add the cooked cauliflower and green beans and mix to combine before serving.
- 4 Cook the cauliflower and green beans in boiling, salted water for 8-10 minutes or until tender. Drain and reserve.
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