Description
Super tasty one pot curry dish
Ingredients
Scale
400g floury potatoes (such as Maris Piper or King Edward), cut into medium-sized chunks
1 large cauliflower, cut into florets
1 tbsp cumin seeds
2 tsp coriander seeds
2 tsp nigella seeds
1 tsp ground cinnamon
1 tsp turmeric
1 tsp chilli powder
4 tbsp vegetable oil or sunflower oil or rapeseed oil
8 curry leaves
4 garlic cloves, crushed
2 x 400g cans chopped tomatoes
2 small green chillies, pierced a few times
1 tsp golden caster sugar
1 lime, juiced
small pack coriander, chopped
basmati rice, naan and natural yogurt, to serve
Instructions
- Heat oven to 180C/160C fan/gas 4. Tip the potatoes into a large pan, fill with cold water and bring to the boil. Simmer the potatoes for 5-6 mins until they start to soften but retain their shape. Drain well.
- On a large baking tray, toss the potatoes and cauliflower with the spices and 2 tbsp oil. Season well and roast for 45 mins, stirring halfway through cooking, until the veg is soft and starting to brown.
- Meanwhile, heat the remaining oil in a large pan. Fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown. Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down.
- Add the roasted vegetables to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick. Stir through the coriander and serve with tandoori meat and low fat yogurt (if calories allow)
- Prep Time: 15
- Cook Time: 50
Nutrition
- Calories: 322