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Vegetable Curry

Cauliflower, potato and peas in a fragrant coconut and tomato sauce.

40 min · serves 4 · 420 kcal per serving

Ingredients

• 1 cauliflower, in florets
• 2 potatoes, cubed
• 150g frozen peas
• 1 onion, chopped
• 3 cloves garlic
• 1 thumb of ginger
• 2 tbsp curry powder
• 400ml coconut milk
• 400g chopped tomatoes
• Oil, salt, coriander

Method

1. Fry the onion, garlic and ginger until soft and golden. Give it about 8 minutes.
2. Add the curry powder and cook until it smells toasted. Give it about 1 minutes.
3. Stir in the tomatoes, coconut milk, potato and cauliflower and simmer. Give it about 20 minutes.
4. Add the peas at the end and cook until hot through. Give it about 3 minutes.
5. Season and finish with plenty of coriander.

Free to use. Photo credits are here.