Quick cauliflower and pea curry
AWW food team
Serving size: Serves 4
Cuisine type: IndianCooking time: Less than 30 minutes
Course: Main
This curry can be varied with any vegetables of choice.
INGREDIENTS
1 tablespoon vegetable oil
1 large (200g) brown onion, sliced thinly
3 cloves garlic, finely sliced
1 tablespoon finely grated fresh ginger
100 korma curry paste
400g can chopped tomatoes
1 cup (250ml) water
300g butternut pumpkin, cut into 2cm cubes
1/2 small (500g) cauliflower, cut into small florets
400g tin lentils, rinsed and drained
1 cup (120g) frozen peas
chapatti or naan bread, for serving
1/2 cup loosely packed coriander leaves, for serving
low-fat yogurt, for serving
METHOD
1. Heat oil in large saucepan over medium heat, add onion, cook, stirring, until softened. Add garlic and ginger and cook a further 2 minutes or until fragrant.
2. Add curry paste and cook, stirring, for another 2 minutes, or until fragrant.
3. Stir in tomatoes, water, pumpkin and cauliflower. Bring to the boil, then reduce heat, cover and simmer for 10 minutes or until vegetables are almost tender.
4. Add lentils and peas and return to the boil.
5. Meanwhile, heat chapatti or naan bread according to the packet directions.
6. Stir most coriander leaves through curry, top with extra leaves and yogurt and serve with chappati.
Suitable to freeze. Suitable to microwave.
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