Indian-spiced Vegetable Bowl
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
4
- Ingredients
- ½ tsp Chili powder
- 2 tsps ground cilantro
- 1 tsp ground Cumin
- 1 tsp Garam Masala
- ½ tsp ground Turmeric
- 1 tsp salt
- 2 Tbsps Oil
- 2 tsps Mustard seed
- 2 cloves
- 1 onion (chopped)
- 2 large potatoes (cut into chunks)
- fresh ginger (grated)
- 2 cloves finely chopped garlic cloves
- 1 head Cauliflower (broken into florets)
- 14 ozs canned Tomatoes
- 14 ozs canned Coconut milk
- salt
- 1 lemon (juice)
Preparation steps
1.
Mix all the ground spices together and set aside.
2.
Heat the oil in a large frying pan. Add the mustard seeds and as soon as they begin to 'pop' add the onion and potatoes and cook, stirring occasionally, for 5-7 minutes, until light golden. Add the cloves, ginger, garlic and the spice mixture and cook, stirring, for 1 minute.
3.
Add the cauliflower, tomatoes and coconut milk and stir to combine. Bring to a simmer, cover and cook for 20-30 minutes, until the potatoes and cauliflower are tender. Season to taste with salt.
4.
Remove from the heat and stir in the lemon juice. Cover and leave to stand for 2 minutes.
5.
Spoon onto serving plates and spoon a little yoghurt on top of the curry. Garnish with coriander.
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