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Quick cauliflower and pea curry

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B9, H, C, P
MineralsZinc, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 large (200g) brown onion, sliced thinly

  3. 3 cloves garlic, finely sliced

  4. 1 tablespoon finely grated fresh ginger

  5. 100 korma curry paste

  6. 400g can chopped tomatoes

  7. 1 cup (250ml) water

  8. 300g butternut pumpkin, cut into 2cm cubes

  9. 1/2 small (500g) cauliflower, cut into small florets

  10. 400g tin lentils, rinsed and drained

  11. 1 cup (120g) frozen peas

  12. chapatti or naan bread, for serving

  13. 1/2 cup loosely packed coriander leaves, for serving

  14. low-fat yogurt, for serving

Instructions Jump to Ingredients ↑

  1. Heat oil in large saucepan over medium heat, add onion, cook, stirring, until softened. Add garlic and ginger and cook a further 2 minutes or until fragrant.

  2. Add curry paste and cook, stirring, for another 2 minutes, or until fragrant.

  3. Stir in tomatoes, water, pumpkin and cauliflower. Bring to the boil, then reduce heat, cover and simmer for 10 minutes or until vegetables are almost tender.

  4. Add lentils and peas and return to the boil.

  5. Meanwhile, heat chapatti or naan bread according to the packet directions.

  6. Stir most coriander leaves through curry, top with extra leaves and yogurt and serve with chappati.

  7. Suitable to freeze. Suitable to microwave.

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