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    Vegetable Curry

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    Vegetable Curry

    • Vegetarian
    • Preparation time: 25 minutes
    • Cooking time: 30 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • ½ a large onion
    • 5 cloves of garlic
    • ½ a ginger root, peeled and chopped
    • 2 green chillies, chopped
    • 1 tbsp vegetable oil
    • 2 tsp ground cumin
    • 1 tsp ground turmeric
    • ½ tsp hot chilli powder, or to taste
    • 2 tomatoes, chopped
    • Juice of ½ a lemon
    • 6 cardamom pods
    • 6 whole cloves
    • 200ml vegetable stock
    • Salt and freshly ground pepper
    • 1 small or half a large cauliflower, cut into florets
    • 600g new potatoes, cubed
    • 100g natural, low-fat yogurt, thinned with a little lemon juice
    • Small bunch coriander, chopped


    1. Purée the onion, garlic, ginger and chillies in a food processor.
    2. Heat the oil in a large, thick-based pan and add the cumin, turmeric and chilli powder. Stir, then add the purée. Cook for 2 minutes, then add the tomatoes, lemon juice, remaining spices, stock and seasoning. Stir, add the vegetables, cover and bring to the boil. Reduce the heat and simmer for 25 minutes, or until the vegetables are done.
    3. Five minutes before the end of cooking, remove the lid and allow the remaining liquid to thicken. Drizzle with the yogurt, scatter with coriander, and serve.

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