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Vegetable madras curry
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Prep Time:
15 minutes
15 minutes
Cook Time:
35 minutes
35 minutes
Total Time:
50 minutes
50 minutes
Savor a delicious vegetarian curry with cauliflower, potatoes, and peas for a flavorful meat-free meal.
Ingredients:
- 18.40 gm vegetable oil
- 1 brown onion, sliced
- 3cm-piece ginger, finely grated
- 10.00 gm madras curry powder
- 400g can crushed tomatoes
- 500ml vegetable stock
- 400g brushed potatoes, peeled, coarsely chopped
- 300g cauliflower
- 120g pea
- 120g baby spinach leaves
- Steamed basmati rice, to serve
- Mango chutney, to serve
Instructions:
- In a large heavy-based saucepan over medium heat, gently caramelize the onions for 8-10 minutes in oil until golden. Add garlic, ginger, and curry powder, cook until fragrant for about 2 minutes while stirring.
- Combine the tomato, stock, potato, and cauliflower in a pot and bring to a boil. Lower the heat and simmer for 15-20 minutes until the vegetables are tender. Stir in the peas and baby spinach, cooking for an additional 2-3 minutes until heated through and the spinach wilts.
- Present the vegetable curry alongside fragrant steamed basmati rice and flavorful mango chutney.