Recipes

Vegetarian Curry

Ingredients

oil 3 tablespoons

onion 1 large, chopped

garlic 3-4 cloves, chopped

fresh ginger 3 centimetres piece, peeled, grated or finely chopped

mustard seeds 1 teaspoon (optional)

curry powder 2 teaspoons (check label if eating gluten-free)

garam masala 2 teaspoons (check label if eating gluten-free)

ground turmeric ½ teaspoon

chilli powder ½ teaspoon

salt 1 teaspoon

crushed tomatoes 400 grams can

potatoes 500-600 grams, scrubbed, cut into 3cm chunks

vegetable stock or water 1½ cups (check label if eating gluten-free)

cauliflower 1 medium, cut into florets

Method

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Heat oil in a wok or a large heavy-based frying pan (with a lid) over medium heat. Cook the onions for 6-8 minutes or until golden. Add garlic and cook for 1-2 minutes, then add ginger, mustard seeds (if using), curry powder, garam masala, turmeric, chilli powder and salt and cook for a further 1-2 minutes.

• Add tomatoes, potato and stock or water. Cover, bring to a simmer and cook for about 10 minutes. Uncover, add cauliflower and cook for a further 7-8 minutes or until cauliflower is tender.
  
  

• Serve with rice and nan bread

• Enjoy!