Indian-style potato and pea curry
A curry is a simple way to liven up the week. This one's hearty and full of healthy vegetables.
Ingredients: (serves 6)
1/4 cup (60ml) olive oil
2 brown onions, halved, thinly sliced
1 tsp salt
3 tsp ground coriander
2 tsp ground cumin
1 1/2 tsp ground turmeric
1/2 tsp chilli powder
600g chat potatoes, quartered
600g cauliflower, cut into florets
400g can diced tomatoes
1/2 cup (125ml) vegetable stock
270ml can coconut cream
2 cups (300g) frozen peas
Fresh coriander leaves, to serve
Steamed rice and pappadums, to serve
Method:
1.Heat oil in a large saucepan over a medium-low heat. Add onions and salt. Cook, uncovered, stirring occasionally, for 20-25 minutes, or until onions are golden brown. Add spices and cook, stirring, for 1 minute.
2.Add potatoes and cauliflower to the pan. Toss to coat in spice mix. Add tomatoes and stock. Cover and cook for 20 minutes. Add coconut cream and simmer, uncovered, over medium heat for 10 minutes.
3.Add peas and cook, uncovered, for a further 10 minutes, or until all vegetables are tender.
4.Top curry with coriander leaves. Serve with rice and pappadums.
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