We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Vegetable madras curry
0 Likes
Prep Time:
15 minutes
15 minutes
Cook Time:
35 minutes
35 minutes
Total Time:
50 minutes
50 minutes
Delicious meat-free curry with cauliflower, potatoes, and peas.
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, heat oil until shimmering. Sauté onions for 8-10 mins until golden and lightly caramelized. Stir in garlic, ginger, and curry powder, and cook for 2 mins until fragrant.
- Combine tomato, stock, potato, and cauliflower in a pot and bring to a boil. Simmer on low for 15-20 mins until vegetables are tender. Stir in peas and baby spinach and cook for an additional 2-3 mins until heated through and spinach wilts.
- Garnish the vegetable curry with fluffy basmati rice and a dollop of mango chutney.