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Cauliflower & Potato Curry

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Courses
Cuisine Indian
Servings 4

Ingredients
  

  • 1 Medium Onion roughly chopped
  • 1 tbsp rapeseed oil
  • 1 tbsp fresh grated ginger
  • 3 garlic cloves
  • 1 tsp ground tumeric
  • 1 tsp ground cumin
  • 4 tsp medium curry powder
  • 400 g tinned tomatoes
  • 500 g potatoes peeled and diced
  • 400 g cauliflower florets
  • 400 ml reduced fat coconut milk

Instructions
 

  • 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