Cauliflower, carrot & mushroom curry

Name: Cauliflower, carrot & mushroom curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 3 Essential Onions, thinly sliced; 4 tsp Essential Vegetable Oil; 350 g frozen Essential Cauliflower Florets; 3 large Essential Carrots, thinly sliced; 450 g jar jalfrezi sauce; 2 tsp vegetable bouillon powder; 500 g Essential Mushrooms, quartered; 28 g pack coriander, chopped; 4 tbsp flaked almonds; 150 g Essential Fat Free Greek-style Natural Yogurt

This versatile curry also works with any substantial vegetables you have left over in the fridge.

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VegetarianLow in saturated fatHigh protein

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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Ingredients

3 Essential Onions, thinly sliced
4 tsp Essential Vegetable Oil
350g frozen Essential Cauliflower Florets
3 large Essential Carrots, thinly sliced
450g jar jalfrezi sauce
2 tsp vegetable bouillon powder
500g Essential Mushrooms, quartered
½ x 28g pack coriander, chopped
4 tbsp flaked almonds
150g Essential Fat Free Greek-style Natural Yogurt

Method

Fry the onions in 2 tsp of the oil in a large saucepan, stirring often, until dark golden. Spoon onto a plate and reserve. Add the cauliflower and carrots to the pan with the jalfrezi sauce, bouillon and 300ml water, then bring to a simmer. Cook gently for 10 minutes, until the vegetables are tender and the sauce has thickened.
Fry the mushrooms in the remaining oil until softened and lightly browned, then add to the curry with about 2/3 of the coriander and cook for a further 5 minutes, adding a little extra water, if needed.
Toast the almonds in a pan with the reserved onions, until golden. Serve the curry topped with the yogurt, onions, almonds and remaining coriander. Delicious with warm naan bread.

Cook’s tip

This curry can be frozen for up to a month, so nothing need go to waste. Cool in a freezerproof container, then cover before labelling and freezing. Defrost thoroughly, before reheating until piping hot throughout.