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Vegetable Curry

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Ingredients

200g Potatoes Cut Into Medium Sized Chunks
200g Kumara Cut Into Medium Sized Chunks
1 Large Cauliflower Cut In Florets
1 tsp Cumin Seeds
2 tsp Coriander Seeds
2 tsp Nigella Seeds
1 tsp Ground Cinnamon
1 tsp Turmeric
1 tsp Chilli Powder
4 tsp Vegetable Oil
8 Curry Leaves
4 Cloves Garlic Crushed
2 x 400g Cans Chopped Tomatoes
2 Small Green Chillies Pierced a Few Times
1 tsp Caster Sugar
1 Lime Juiced
1 Small Pack Coriander Chopped
Basmati Rice, Naan and Yoghurt To Serve

Vegetable Curry

  • Medium

Ingredients

Directions

Steps

1
Done

Heat oven to 180C

2
Done

Tip the potatoes into a large pan, fill with cold water and bring to the boil. 

3
Done

Simmer for 5-6 mins until starting to soften but still holding their shape. Drain well.

4
Done

On a large baking tray, toss the potatoes, kumara and cauliflower with the spices and a splash of oil. Season well and roast for 45 mins, stirring halfway through cooking, until the veg is soft and starting to brown.

5
Done

Meanwhile, heat the remaining oil in a large pan. Fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown.

6
Done

Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down.

7
Done

Add the roasted veg to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick. Stir through the coriander and serve with rice, warm naan and yogurt.

The Cafe

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