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Potato, pea & cauliflower curry with coconut milk & tomato
This meat-free curry is quick to prepare and great for leftovers.
Vegetarian
Serves6
CourseMain meal
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins
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
690g 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.
