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| Health and medical information for consumers, quality assured by the Victorian government (Australia). |
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Curry - potato, pea and cauliflower
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Suitable to microwave
Store covered in fridge (under 5°C)
Dairy free
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Egg free
Low salt
Vegetarian
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Good source of: folate
Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 4
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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)
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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:

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This recipe was originally published as: Potato, pea and cauliflower curry
Recipe publication date: 11/27/2002
Last reviewed: 13/05/2009
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