Vegetable Curry
Based on the classic, Aloo Gobi
Servings: 4
Calories: 425kcal
Ingredients
- 2 tbsp oil
- 1 cauliflower broken into florets
- 2 potatoes peeled and diced
- 1 onion peeled and sliced
- 4 cloves garlic peeled and sliced
- 1 knob ginger peeled and diced
- 2 tomatoes chopped
- 1 tsp turmeric
- 1 tsp cumin
- 2 chilis minced
- 1 can coconut milk 14 oz
- salt and pepper
- yogurt, roti, rice, etc, to serve
Instructions
- Heat half the oil in a pan over medium-high heat. Add the potatoes and cauliflower and cook for about 5 minutes, stirring, until browned in places. Lift out of the pan.
- Heat the remaining oil in the same pan and add the onions. Cook for about 3-4 minutes, then add the garlic, ginger, and chili and turn the heat down to medium. Cook for 2 minutes.
- Add the tomatoes and spices and cook for about 5 minutes, until the tomatoes have softened.
- Return the potatoes and cauliflower to the pan and pour in the coconut milk. Stir, and bring to a boil.
- Cook for about 10 minutes, until the potatoes are just tender. Season to taste and serve with rice or roti on the side, optionally with a spoon of yogurt.
Nutrition
Calories: 425kcal | Carbohydrates: 391g | Protein: 9.3g | Fat: 29.2g | Sodium: 100.2mg | Sugar: 8.7g