Spiced cauliflower curry

Name: Spiced cauliflower curry
Yield: Serves 2
Cuisine: Indian recipes
Ingredients: 175g baby new potatoes, halved; 300g frozen small cauliflower florets; 1 tbsp olive oil; 1 tsp frozen chopped garlic; 1 tbsp frozen chopped ginger; 1 small onion, sliced; 1 tbsp mild curry paste; 300g pot dhal soup; 1 green chilli, deseeded and diced; Chopped fresh coriander and warm naan breads, to serve

Easy
June 2009

Easy
June 2009

Serves 2
Takes 5 minutes to make and 12 minutes to cook

This quick vegetarian curry, made with cauliflower and new potatoes, will taste much better than your local takeaway’s version.

Vegan recipes
Vegetarian recipes

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Ingredients

175g baby new potatoes, halved
300g frozen small cauliflower florets
1 tbsp olive oil
1 tsp frozen chopped garlic
1 tbsp frozen chopped ginger
1 small onion, sliced
1 tbsp mild curry paste
300g pot dhal soup
1 green chilli, deseeded and diced
Chopped fresh coriander and warm naan breads, to serve

175g baby new potatoes, halved
300g frozen small cauliflower florets
1 tbsp olive oil
1 tsp frozen chopped garlic
1 tbsp frozen chopped ginger
1 small onion, sliced
1 tbsp mild curry paste
300g pot dhal soup
1 green chilli, deseeded and diced
Chopped fresh coriander and warm naan breads, to serve

Method

Bring a large saucepan of salted water to the boil and cook the potatoes for 8 minutes and the cauliflower florets for 4 minutes.
Meanwhile, heat olive oil in a large sauté pan over a low heat and fry 1 tsp garlic, 1 tbsp ginger and 1 small onion until softened. Increase the heat, stir in 1 tbsp mild curry paste and cook for 1 minute, stirring.
Drain the cauliflower and potatoes and add to the sauté pan. Add the dhal soup and green chilli and bubble for about another 3 minutes or until the vegetables are tender and the sauce is thickened.
Sprinkle with chopped fresh coriander and serve with warm naan breads, if you like.

Method

Bring a large saucepan of salted water to the boil and cook the potatoes for 8 minutes and the cauliflower florets for 4 minutes.
Meanwhile, heat olive oil in a large sauté pan over a low heat and fry 1 tsp garlic, 1 tbsp ginger and 1 small onion until softened. Increase the heat, stir in 1 tbsp mild curry paste and cook for 1 minute, stirring.
Drain the cauliflower and potatoes and add to the sauté pan. Add the dhal soup and green chilli and bubble for about another 3 minutes or until the vegetables are tender and the sauce is thickened.
Sprinkle with chopped fresh coriander and serve with warm naan breads, if you like.

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