Vegetable madras curry

  • Cook Time: 30 min
  • Persons: 4
  • Difficulty: medium

  • Ingredients
  • 1 tablespoon vegetable oil
  • 1 brown onion, sliced
  • 2 garlic cloves, crushed
  • 3cm-piece ginger, finely grated
  • 1 tablespoon madras curry powder
  • 400g can crushed tomatoes
  • 2 cups (500ml) vegetable stock
  • 400g brushed potatoes, peeled, coarsely chopped
  • 1/2 (300g) small head cauliflower, trimmed, cut into small florets
  • 1 cup (120g) frozen peas
  • 120g baby spinach leaves
  • Steamed basmati rice, to serve
  • Mango chutney, to serve
  1. Instructions
  2. Heat the oil in a large heavy-based saucepan over medium heat. Cook the onion for 8-10 mins or until golden and lightly caramelised.
  3. Add the garlic, ginger and curry powder. Cook, stirring, for 2 mins or until fragrant.
  4. Add the tomato, stock, potato and cauliflower. Bring to the boil. Reduce heat to low and cook for 15-20 mins or until vegetables are tender.
  5. Add the peas and baby spinach. Cook for a further 2-3 mins or until heated through and spinach wilts.
  6. Serve the vegetable curry with steamed basmati rice and mango chutney.