Author: EasyRecipes .
There's no need to order take-away on a Thursday night - this delicious low-fat curry is ready in minutes.
Variations Pan-fried snapper with curried chickpeas: Omit the potatoes, cauliflower, cornflour and rice. Reduce the curry paste to 2 teaspoons. Reduce the stock to 250ml (1 cup). Add 1 x 420g can Woolworths Select chickpeas, rinsed, drained, with curry paste in step 1. Heat 1 tbs olive oil in a frying pan over medium-high heat. Add 600g skin-on snapper fillets to the pan and cook for 3-4 minutes each side or until the flesh flakes easily when tested with a fork in the thickest part. Divide the snapper and chickpea mixture among serving plates and serve with extra yoghurt. Curried cauliflower & potato soup: Omit rice. At the end of step 3, set aside to cool slightly. Transfer to the jug of a blender. Add 250ml (1 cup) vegetable stock, extra, and process until smooth. Return to clean saucepan over medium heat and stir until heated through. Serve. Vegetarian curry wraps: Omit cornflour and rice. Replace potatoes with 200g Lemnos paneer (cheese), cut into 2cm pieces. Reduce stock to 250ml (1 cup). Warm chapatti wraps following packet directions. Divide potato mixture among wraps. Roll up to enclose the filling. Serve with yoghurt.