Easy peasy vegetable curry. This curry doesn’t have really complex flavours, it’s just a nice warming hug in a bowl.
Ingredients
Method
- Heat the oil in a large saucepan and gently saute the onion for 10 minutes.
- Add the ginger, garlic, turmeric, cumin and curry powder. Heat through for 1 minute.
- Add the tomatoes and 1/2 can of water.
- Add the cauliflower, potato and coconut milk.
- Mix well and bring to the boil, then simmer for 40-50 minutes until the vegetables are tender.
- I like to serve with a sprinkle of coriander, a dollop of yoghurt and a poppadum. You could also serve this along side cooked rice.
Notes
Nutrition approx per serving:
231 Kcal, 25.4g Carbs, 10.9g Fat (5.6g saturated), 8.5g Protein,
8.8g Fiber
