Indian vegetable curry

Ingredients

• 200 gCauliflower
• 150 gPotatoes
• 100 gCarrots
• 100 gPeas, frozen
• 200 gTinned tomatoes
• 100 mlCoconut milk
• 60 gOnion
• 15 gCanola oil (1 tbsp)
• Curry powder, garam masala, ginger, garlic, coriander, salt

How to make it

1. Soften the onion, ginger and garlic in the oil, toast the spices briefly.
2. Add the diced potatoes and carrots, the tomatoes and 200 ml of water, simmer for ten minutes.
3. Add the cauliflower for ten more minutes, then the coconut milk and peas for five.
4. Salt it, serve with coriander. Rice or naan alongside.

One tip

For a creamier curry, blend a ladle of it and stir it back in.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.