Cauliflower & potato curry

Cauliflower & potato curry

  • Rating: 4 out of 5.89 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Add some spice to your midweek meal with this one-pan vegetarian main course

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal212
fat8g
saturates1g
carbs26g
sugars10g
fibre6g
protein11g
low insalt0.15g
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Ingredients

Method

  • STEP 1

    Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender – add a drop of water if you need to, but it is meant to be a dry curry.

  • STEP 2

    When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

Goes well with

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    Rating: 4 out of 5.89 ratings
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