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Ingredients
2 tbsp Essential Vegetable Oil
1 large onion, chopped
3 clove/s garlic, finely grated
3 cm piece ginger, finely grated
1/2 x 180g jar Cooks’ Ingredients Madras Paste
500g loose British baby potatoes, cut into bitesized pieces
680g jar Essential Tomato Passata
400g can Essential Coconut Milk
½ Essential Cauliflower, cut into bitesized pieces, including inner leaves and stalk
300g frozen Essential Peas or Petits Pois
Coriander, to serve (optional)
Essential Basmati Rice, to serve
Method
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.
Nutritional
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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