Sweet Potato and Cauliflower Curry
Ingredients
300 g Sweet Potato
500 g Cauliflower
2 Large Potatoes
30 ml Olive Oil
1 Onion chopped
5 ml Robertsons Garlic Flakes rehydrated in boiling water and drained
10 ml Robertsons Cumin
15 ml Rajah Medium Curry powder
10 ml Mustard Seeds
1 x 400 g can Italian Diced Tomatoes
250 ml Vegetable Stock
250 ml Frozen Peas
Fat Free Natural Yoghurt
Fresh Coriander Leaves
Instructions
1. Wash the sweet potato and potato and cut into 2cm pieces. Divide cauliflower into small florets.
2. Heat oil in a pot and add the onion, Robertsons Garlic Flakes and mustard seeds and cook for 2 minutes.
3. Stir in the Rajah Medium Curry Powder and Robertsons Cumin and cook for 1 minute.
4. Add the tomatoes and vegetable stock and bring to the boil.
5. Add the prepared vegetables, reduce heat to low and simmer for about 15 minutes until tender.
6. Stir in the frozen peas and cook for a further 5 minutes.
7. Spoon into serving bowls and top with a little yoghurt and chopped Coriander.
8. Serve with steamed basmati rice and poppadum’s.
