Simple Vegetable Curry

Serves: 4

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Total Time: 55

Prep Time: 20

Cook Time: 35

• 3 tablespoon(s) vegetable oil
• 1  onion, finely sliced
• 2  garlic cloves, crushed
• 2 tablespoon(s) Balti curry paste
• 2 medium potatoes - around 225g - peeled and cut into small cubes
• 1 small cauliflower, cut into large florets, smaller leaves roughly torn and reserved
• 2 medium carrots - around 175g - peeled and cut into small cubes
• 1  vegetable stock cube
• 400 gram(s) can chopped tomatoes, optional
• 75 gram(s) frozen peas, optional

Method

1. Heat the oil in a large heavy-based pan and add the onions. Fry over a medium heat for 10-15min until golden. Add the garlic, cook for 30sec, then the curry paste and cook for 1min, stirring regularly.
2. Add the potatoes and cauliflower and fry, stirring to coat in the oil, for 2min. Add carrots and cook for 1min. Pour 600ml(1 pint) boiling water into a jug and crumble in the stock cube. Add stock to the vegetables with tomatoes, if using. Season well.
3. Cover and simmer for 10min until the vegetables are almost tender. Add peasif using and cook for 2min. Add cauliflower leaves and cook for 30sec. Serve with bread, rice or on its own.
4. Thai curry
5. Use 1-2tbsp of Thai curry paste instead of the regular Indian variety and substitute a 400g can of coconut milk in place of the tomatoes. Serve with rice.

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