Potato, pea & cauliflower curry with coconut milk & tomato

Name: Potato, pea & cauliflower curry with coconut milk & tomato
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 2 tbsp Essential Vegetable Oil; 1 large onion, chopped; 3 clove/s garlic, finely grated; 3 cm piece ginger, finely grated; 180 g jar Cooks’ Ingredients Madras Paste; 500 g loose British baby potatoes, cut into bitesized pieces; 680 g jar Essential Tomato Passata; 400 g can Essential Coconut Milk; ½ Essential Cauliflower, cut into bitesized pieces, including inner leaves and stalk; 300 g frozen Essential Peas or Petits Pois; Coriander, to serve (optional); Essential Basmati Rice, to serve

This meat-free curry is quick to prepare and costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

4.5 out of 5 stars(4) Rate this recipe

Vegetarian

Serves6
CourseMain meal
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

2 tbsp Essential Vegetable Oil
1 large onion, chopped
3 clove/s garlic, finely grated
3 cm piece ginger, finely grated
½ 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.