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Vegetable curry for $10

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, H
MineralsFluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons oil

  2. 2 onions, chopped

  3. 1 tablespoon grated ginger

  4. 3 garlic cloves, crushed

  5. 1 tablespoon curry powder

  6. 2 teaspoons ground coriander

  7. 1 teaspoon turmeric

  8. head cauliflower, cut into small florets

  9. 2 potatoes, peeled, chopped

  10. 1 zucchini, chopped

  11. 1 carrot, chopped

  12. 1 1/2 cups vegetable stock

  13. 270g can coconut milk or cream

  14. 1 cup frozen peas

  15. cup coriander leaves, chopped

  16. spiced rice (see tip), pappadums, to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a large saucepan on medium. Saute onion 4-5 minutes, until lightly golden. Add spices and cook, stirring, 1-2 minutes.

  2. Add vegetables to pan with stock. Bring to boil on high. Reduce heat to low and simmer, uncovered, 10-15 minutes.

  3. Stir coconut milk and peas through. Simmer, stirring, 10 minutes. Season to taste.

  4. Sprinkle with coriander. Serve with spiced rice and pappadums if desired.

  5. TOP TIP For spiced rice, fry 1 teaspoon mustard seeds, 2 crushed cardamom pods and ½ teaspoon curry powder in 1 tablespoon oil. Mix in 3 cups cooked jasmine rice and heat through.

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