Spiced cauliflower curry

Spiced cauliflower curry
  • Serves icon Serves 2
  • Time icon 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.

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

Method

  1. Bring a large saucepan of salted water to the boil and cook the potatoes for 8 minutes and the cauliflower florets for 4 minutes.
  2. 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.
  3. 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.
  4. Sprinkle with chopped fresh coriander and serve with warm naan breads, if you like.

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