Potato and cauliflower curry

Potato and cauliflower curry

35 mins

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Ingredients

  • 4 large Red Jacket potatoes - cut into 2.5cm cubes
  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2/3 cup Balti curry paste (tomato and coriander)
  • 1/2 (500g) cauliflower, cut into florets
  • 3 tomatoes, chopped
  • 1/4 cup Massel vegetable liquid stock
  • 2/3 cup coriander leaves, chopped

Directions

  • Step 1

    Cook potatoes in a large saucepan of boiling salted water for 5 minutes, or until just tender. Drain. Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes, or until tender.

  • Step 2

    Add curry paste. Cook for 1 minute, or until fragrant. Add potatoes and cauliflower. Toss to coat in curry paste.

  • Step 3

    Stir in tomatoes and stock. Cover. Cook for 8 to 10 minutes, stirring occasionally, or until vegetables are tender (if they are still too hard, add 2 to 3 tablespoons of water and cook until tender). Season with salt and pepper. Stir through coriander. Serve.

Serving size: 4
Recipe courtesy of taste.com.au

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