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Vegetable Curry

Submitted by Ted O'Hare
This recipe is in category Main courses
  • Vegetable Curry
About this recipe
Healthiness : (1 vote)
Preparation Time: 10 mins
Cooking Time: 30 mins
Number of servings: 4
Serving suggestions: Serve with boiled brown basmati rice and/or naan bread.

  • 1 Onion
  • 2 cloves Garlic
  • 3 x 15ml spoons (tablespoons) olive oil
  • 1 x 15ml spoons (tablespoon) Curry powder
  • 1 Cauliflower
  • 400g (14oz)Potatoes
  • 1 Green Pepper
  • 200g (8oz)Frozen Peas
  • 4 Tomatoes
  • 1 bunch Coriander
  • Knife
  • Saucepan
  • Wok
  • Wooden Spoon
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Dice the potatoes and cauliflower into roughly 2 cm cubes.
  2. Steam or boil the potatoes for 10 mins then add cauliflower and cook for a further 10 mins.
  3. Chop the onion, thinly slice the green pepper and fry, in a wok or balti, in the olive oil with a little salt until onion is golden brown.
  4. Add finely chopped garlic and curry powder and gently fry for a further min.
  5. Drain the cauliflower and potato, saving the cooking water.
  6. Add the cooked potato and cauliflower to the the fried onions, with the frozen peas and quartered tomatoes.
  7. Cook the mixture on a medium heat for 5-10 mins, stirring and adding small amounts of cooking water as necessary.
  8. Garnish with chopped coriander.
Vegetable Curry - print view  Vegetable Curry - print view

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