Cauliflower and Potato Curry |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 7 | |||||||||
| INGREDIENTS: | ||
| 200g/7 oz potatoes, peeled | 200g/7 oz cauliflower | 4 tablespoon fennel seeds |
| 1 large onion, finely chopped | 1/2 teaspoon turmeric powder | 1/2 teaspoon chilli powder |
| 4 tablespoons tomato paste | 4 tomatoes, quartered | 100ml/3-1/2 fl oz milk |
| a small bunch of fresh coriander, finely chopped | salt | |
| 1 | Cut the potatoes into large chunks and break the cauliflower into florets. |
| 2 | Heat the oil in a medium saucepan and add the fennel. Cook, stirring, until browned, then add the onion and cook for 10 minutes until the onion is also brown. Add the turmeric and chilli and stir-fry for 2 minutes, then stir in the tomato paste. |
| 3 | Add the potato, cauliflower, tomatoes, milk, some salt and 100ml/3-1/2 fl oz of water. Cook over a medium heat, stirring constantly to prevent the milk splitting. When the potatoes are completely tender, add the coriander, mix well and serve hot. |