Potato and cauliflower curry
Ingredients
- 4 potatoes [Large - cut into 2.5cm cubes]
- 2 tablespoons olive oil
- 1 onion [finely chopped]
- 2 garlic cloves [crushed]
- 2 tablespoons curry paste
- 500 g cauliflower [cut into florets]
- 800 g chopped tomatoes (canned)
- 400 ml vegetable stock [gluten free if required]
- 2/3 cup fresh coriander [chopped]
Instructions
- Cook 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.
- Add curry paste. Cook for 1 minute, or until fragrant. Add potatoes and cauliflower. Toss to coat in curry paste.
- Stir 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.
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