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Vegetable thali
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This vegetarian curry is perfect for feeding a crowd, especially when served with the classic accompaniments suggested in the recipe.
Serves: 8
For the curry:
2 tbsp sunflower or vegetable oil
300g jar Cooks' Ingredients Onion Base For Curry
200g jar Cooks' Ingredients Balti Curry Paste
400g Jersey Royal potatoes, scrubbed and quartered
3 tomatoes, roughly chopped
1 cauliflower, trimmed and broken into florets
200g spring greens, tough core removed, leaves shredded
120g Cashew Nuts
100ml coconut cream
28g pack fresh coriander
To serve:
2 x 300g packs Waitrose Tarka Dal
8 ready-to-eat poppadums
25g pack fresh mint, shredded
500g tub essential Waitrose Low Fat Natural Yogurt
3-4 Waitrose Classic Vine Tomatoes, chopped
1 small red onion, Mango chutney
Typical values per serving:
Energy |
2,440kj 582kcals |
---|---|
Fat | 27.8g |
Saturated Fat | 5.6g |
Carbohydrate | 64.7g |
Sugars | 38.2g |
Protein | 18.3g |
Salt | 2.3g |
Fibre | 11.8g |
This recipe was first published in Wed Mar 11 12:52:45 GMT 2015.
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