|
| Health and medical information for consumers, quality assured by the Victorian government (Australia). |
|
 |
|
|
|
     |
|
|
|
 |
Curry - potato, pea and cauliflower
Use the 'Add to shopping list' button on the right to add the ingredients of this recipe to your shopping list.
|
|
| |
 Suitable to microwave
Store covered in fridge (under 5°C)
Dairy free
|
Egg free
Low salt
Vegetarian
|
|
Good source of: folate
Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 4
|
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, peeled and crushed
2 teaspoons curry powder
1 teaspoon ground tumeric
1 teaspoon chilli paste
1 teaspoon ground coriander
1 green apple, cored and chopped
500 g potatoes, peeled and diced
1 cup shelled peas, fresh
100 ml coconut milk
350 ml vegetable or chicken stock, (1 cup)
|
|
1/2 head cauliflower, chopped into small florets
Pepper and salt, to taste
Method:
1. Heat the oil in a saucepan over a medium heat and cook onion, garlic, curry powder, turmeric, chilli paste, and coriander together until onion is soft and the mixture is fragrant - about 2 minutes.
2. Add the apple, potato, peas, coconut milk and stock.
3. Reduce heat and simmer for 10 minutes.
4. Add the cauliflower and simmer for a further 5 minutes until sauce has reduced.
Notes: Season to taste, sprinkle with chopped fresh coriander and serve with cooked rice
Contributed by:
(Logo links to further information)
This recipe was originally published as: Potato, pea and cauliflower curry
Recipe publication date: 11/27/2002
Last reviewed: 13/05/2009
|
|
|
|
| |
|
|
|
