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Cauliflower, potato and carrot curry

  • 4servings
  • 50minutes

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp vegetable oil

  2. 1 onion, chopped

  3. 1 small piece fresh ginger, peeled and grated

  4. 2 cloves garlic, crushed

  5. 1 tsp curry powder

  6. tsp turmeric

  7. 1 tsp ground cumin

  8. tsp ground coriander

  9. 227g can chopped tomatoes

  10. 1 medium sized cauliflower, divided into large florets

  11. 1 large potato, peeled and cut into chunks

  12. 2 carrots, peeled and cut into chunks

  13. 1 green chilli, deseeded and chopped

  14. Salt and freshly ground black pepper

  15. 100g whole green beans, trimmed

  16. Squeeze of lime juice

  17. 2 tbsp fresh chopped coriander

  18. 50g flaked almonds

  19. Creme fraiche or natural yoghurt to serve

Instructions Jump to Ingredients ↑

  1. Heat the oil on a medium setting in a large casserole or deep sauté pan.

  2. Add the onion and fry gently until softened but not browned.

  3. Add the ginger, garlic, curry powder, turmeric, cumin and ground coriander. Stir well and cook for about 1 minute.

  4. Add the tomatoes, cauliflower florets, potatoes, carrots, chilli and seasoning. Stir well, cover and simmer for 15 minutes.

  5. Add the beans and cook for a further 15 minutes until the vegetables are tender. The mixture should be quite dry but add a little water if you think it necessary.

  6. Stir in the lime juice, coriander and almonds. Serve with crème fraiche or yoghurt, Naan bread and poppadoms.

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