Vegetable madras curry

Cooking Vegetarian Vegetable madras curry

Go meat-free and try this tasty vegetarian curry made with cauliflower, potatoes and peas.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat the oil in a large heavy-based saucepan over medium heat. Cook the onion for 8-10 mins or until golden and lightly caramelised. Add the garlic, ginger and curry powder. Cook, stirring, for 2 mins or until fragrant.
  2. Add the tomato, stock, potato and cauliflower. Bring to the boil. Reduce heat to low and cook for 15-20 mins or until vegetables are tender. Add the peas and baby spinach. Cook for a further 2-3 mins or until heated through and spinach wilts.
  3. Serve the vegetable curry with steamed basmati rice and mango chutney.

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1 tbsp vegetable oil
1 brown onion, sliced
2 garlic cloves, crushed
3cm-piece ginger, finely grated
1 tbsp madras curry powder
400g can crushed tomatoes
2 cups vegetable stock
400g brushed potatoes, peeled, coarsely chopped
1/2 small head cauliflower, trimmed, cut into small florets
1 cup frozen peas
120g baby spinach leaves
Steamed basmati rice, to serve
Mango chutney, to serve

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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