Potato, pea and cauliflower curry | Recipe Cart
There's no need to order take-away on a Thursday night - this delicious low-fat curry is ready in minutes.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- 2 tsp light olive oil
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 2 tsp finely grated fresh ginger
- 1 tbsp Patak's Madras curry paste
- 300g sebago (brushed) potatoes, peeled, cut into 1.5cm pieces
- 300g cauliflower, cut into small florets
- 375ml (1 1/2 cups) Massel vegetable liquid stock
- 125ml (1/2 cup) passata (tomato pasta sauce)
- 130g (1/2 cup) Pauls low-fat yoghurt
- 2 tsp cornflour
- 150g (1 cup) frozen peas
- Steamed Basmati rice, to serve
- Low-fat yoghurt, extra, to serve
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