Cauliflower, Pea & Potato Curry
This is an exciting one-pan, meat free Indian curry dish made with cauliflower, peas and potato.
4 -6 as a side dish
How to Cook
- Heat a dash of oil in a medium sized saucepan. Add onion and cook over a medium to low heat until softened. Add the garlic, ginger, red chilli and Gregg’s Curry Powder. Stir and cook a further minute.
- Pour over Wattie’s Indian Style Tomatoes and add the potatoes. Bring sauce to the boil. Reduce heat to a simmer and cook uncovered for 20 minutes. If the sauce reduces too much during this time cover saucepan with a lid. Add Wattie’s frozen Cauliflower and Wattie’s Baby Peas. Continue cooking for a further 5-10 minutes until vegetables are tender and sauce is thick. Serve as a side dish with a dollop of natural unsweetened yoghurt, garnished with freshly chopped coriander.
* Waxy potatoes hold their shape when cooked this way. Examples are Nadine, Draga and Perlas.
** To make this a main meal add a can of drained Wattie’s Chickpeas in Springwater with the potatoes. It will be necessary to add an extra can of Wattie’s Indian Style Tomatoes.
1 small onion, chopped
1 clove garlic, crushed
1 tsp minced ginger
½ red chilli, deseeded and finely chopped (optional)
2 tsp Gregg's Ground Curry Powder
400 g can Wattie's Indian Style Tomatoes
400 g potatoes, waxy*, cut into 1cm cubes
3 cups (300g) Wattie’s frozen Cauliflower
½ cup Wattie's frozen Baby Peas
Unsweetened natural yoghurt
Freshly chopped coriander to garnish