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Heat the oil in a large saucepan over a medium heat. Add the onion and season. When it starts to sizzle, reduce the heat a little and fry for about 10 minutes, until soft.
Add the garlic and ginger and fry for a couple of minutes more, stirring, then add the Madras paste and stir well. Cook for 1-2 minutes more until fragrant.
Add the potatoes and stir, then cook for a couple of minutes. Next add the passata and coconut milk. Stir well and increase the heat to bring it up to a simmer. Cover and cook for 15 minutes, stirring regularly so nothing sticks to the base.
Add the cauliflower and cook for a further 15 minutes, without the lid, stirring regularly. Stir in the frozen peas and cook for 5 minutes, then season. Serve with a sprinkling of coriander, if using, and rice. This will taste even better the next day.
Typical values per serving when made using specific products in recipe
Energy | 2,411kJ/ 575kcals |
|---|---|
Fat | 21g |
Saturated Fat | 13g |
Carbohydrates | 76g |
Sugars | 15g |
Fibre | 11g |
Protein | 15g |
Salt | 0.7g |
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