Spicy Vegetable Curry
Ingredients
| 1 medium |
Red Potato |
|
|
| 1 small |
Cauliflower |
|
|
| 1 medium |
Onion |
|
|
| 1 large |
Tomato |
|
|
| 1 clove |
Garlic |
|
|
| |
Groundnut Oil |
|
|
| 1/2 level tsp |
Ground Turmeric |
|
|
| 1 level tsp |
Ground Coriander |
|
|
| 1 level tsp |
Ground Cumin |
|
|
| 1/4 level tsp |
Garam Masala |
|
|
| |
Salt & Pepper |
|
|
| |
|
|
|
| |
Rice |
|
|
Preparation
- Dice Potato, cut Cauliflower into florets, finely chop
Onion, skin and chop Tomato
- Boil a kettle of water.
Cooking
- Heat 2 tablespoons of Oil in a pan. Fry diced Potato
for about 7 minutes until brown. Remove and drain on kitchen paper.
- Fry Cauliflower florets for about 6 minutes. Remove
and drain on kitchen paper.
- Add another tablespoon of Oil to the pan. Cook the
Onions for about 5 minutes until soft.
- Add the garlic, then the Tumeric, Coriander and Cumin.
Stir well for about a minute.
- Add the chopped tomato, 50ml of hot water. Bring to
the boil and reduce the heat.
- Add the potatoes and cauliflower. Add the Garam
Masala, Salt and Pepper.
- Cover and cook for about 6 minutes.
Total Calories & Fat
| Vegetable Curry |
|
|
| Rice |
|
|
| Naan Bread |
|
|