Pea & potato curry
Serves: 4
Ingredients
60 ml extra-virgin olive oil
1 medium onion, halved, thinly sliced
5 ml salt
15 ml ground coriander
15 ml ground cumin
10 tbsp turmerick
15 ml curry powder, adjust to taste
5 ml chilli powder
5 large potatoes, peeled and diced
400 grams tomatoes, chopped, peeled
125 ml vegetable stock
500 grams cauliflower florets
200 grams coconut cream
500 ml no name frozen peas
Method
Heat oil in a large saucepan and sauté onion, salt, spices
and chilli for 15 -20 minutes, or until onion is golden brown.
Add potatoes and toss to coat in spice mix.
Add tomatoes and stock, cover and cook for 20 minutes.
Add cauliflower and coconut cream and simmer, uncovered, for 10 minutes.
Add peas and cook, uncovered, for a further 10 minutes, or until all vegetables are tender.
Serve with yoghurt, chopped tomato and onion and coriander.
