Serve this fragrant potato and cauliflower curry with a dollop of natural yoghurt, coriander and steamed rice.
- Heat oil in a large heavy-based saucepan over medium heat. Add onion and cook, stirring, for 5 mins or until light golden and caramelised. Add curry paste and tomato to the pan and cook, stirring, for 2 mins or until fragrant. Add stock, 1 cup (250ml) water, cauliflower and potato. Reduce heat to low and simmer for 40 mins or until cauliflower and potato are tender.
- Add beans to the pan and cook for a further 5 mins.
- Serve curry with rice, a dollop of natural yoghurt and coriander leaves.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set