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Cauliflower Curry
Ingredients
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4 medium potatoes, quartered
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2 tablespoons oil
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1 medium onion, sliced
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2 tablespoons Hot Curry Powder
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1 clove garlic, crushed
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1 medium cauliflower, cut into florets
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225 gram (8 ounce) frozen peas
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½ teaspoon Sea Salt
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400 gram (14 ounce) tin chopped tomatoes
Key Products
Instructions
- 1 Par-boil the potatoes in boiling, salted water for 10 minutes, and drain.
- 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.
- 3 Bring to the boil, cover, and simmer for a further 15-20 minutes, stirring occasionally, until the vegetables are tender.
- 4 Serve with a meat based Indian curry, rice and naan bread for a full meal.
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