Mixed Vegetable Curry Bowl
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps sunflower oil
- 1 large onion (finely chopped)
- 3 cloves garlic cloves (minced)
- fresh ginger (peeled and minced)
- 1 tsp Cumin powder
- 1 tsp Coriander
- 1 tsp Garam Masala
- 1 tsp paprika
- 2 large, floury potatoes (peeled and diced)
- 4 Vine Tomatoes (cored and diced)
- 1 large Cauliflower (prepared into florets)
- 1 cup low-sodium vegetable stock
- 1 cup fresh green pea
- cilantro (chopped)
- 1 Lime (cut into wedges)
- salt
- freshly ground peppers
Preparation steps
1.
Heat the oil in a large saucepan or casserole dish set over a medium heat until hot. Add the onion, garlic, ginger, and a pinch of salt, sweating for 6 - 7 minutes until softened and starting to colour.
2.
Add the spices, stir well, and cook for 2 minutes until the oil starts to bubble through from underneath the spices.
3.
Add the potatoes, tomatoes, and cauliflower, stirring well. Pour in the stock, stir well, and bring to a simmer.
4.
Cover with a lid and cook over a reduced heat for 8 - 10 minutes until the vegetables are tender.
5.
Stir in the peas and chopped coriander, seasoning to taste with salt and pepper. Spoon into bowls and garnish with lime wedges and any remaining coriander.
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