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    Goan Vegetable Curry

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    Goan Vegetable Curry

    Patak's Goan Pineapple Sauce is a fragrant combination of coconut, pineapple mustard seeds and spices. It is mild and creamy, making it ideal for all the family. Just heat the sauce, add the ingredients and cook for a simple supper.

    • Vegetarian
    • Preparation time: 5 minutes to 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 425g jar Patak's Goan Pineapple Sauce
    • 250g baby new potatoes, very thickly sliced
    • 250g cauliflower, cut into florets
    • 225g bag Waitrose Solo Baby Spinach
    • Fresh coriander leaves, to garnish


    1. Pour the sauce and 100ml cold water into a large saucepan. Heat gently, stirring occasionally, until simmering.
    2. Add the potatoes and cauliflower and stir to coat with the sauce. Reduce the heat, cover and simmer gently for 25-30 minutes, or until the vegetables are tender but still retain their shape.
    3. Stir in half of the spinach. When this has wilted, stir in the remaining spinach to retain some texture.
    4. Remove from the heat and transfer the curry into a serving dish and sprinkle with fresh coriander leaves. Serve with warm Waitrose Peshwari Naans.

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    Cook's tips

    You can add other vegetables to this dish, or adapt it to suit the vegetables you have.
    Try chick peas, green beans, carrots, or even frozen peas or broad beans. Or replace the Patak's Goan Pineapple Sauce with another from Patak's range of mild curry sauces.


    Average user rating

    3 stars