Potato, pea and cauliflower curry
Recipe type: Curries
There's no need to order take-away on a Thursday night - this delicious low-fat curry is ready in minutes.
- 2 tsp light olive oil
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 2 tsp finely grated fresh ginger
- 1 tbs Patak's Madras curry paste
- 300g sebago (brushed) potatoes, peeled, cut into 1.5cm pieces
- 300g cauliflower, cut into small florets
- 375ml (1½ cups) vegetable stock
- 125ml (1/2 cup) passata (tomato pasta sauce)
- 130g (1/2 cup) Pauls low-fat yoghurt
- 2 tsp cornflour
- 150g (1 cup) frozen peas
- Steamed basmati rice, to serve
- Low-fat yoghurt, extra, to serve
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and ginger, and cook for 1 minute or until aromatic. Add the curry paste, potato and cauliflower, and stir until well combined.
- Add the stock and passata to the pan and simmer, uncovered, for 15 minutes or until the potato is tender.
- Combine the yoghurt and cornflour in a small bowl. Gradually add to the potato mixture, stirring constantly until well combined. Add the peas and reduce heat to low. Simmer for 2 minutes or until the peas are tender and the mixture is heated through.
- Spoon the rice among serving bowls and top with the potato mixture. Serve with the extra yoghurt.
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.