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Potato, pea & cauliflower curry with coconut milk & tomato

Potato, pea & cauliflower curry with coconut milk & tomato

By Alexander Ferreira
15’ Prep time
50’ Cook time
65’ Total time
575 Calories
6 Serving

Summary

This meat-free curry is quick to prepare and costs under £2 a portion when using store-cupboard ingredients you already have at home. find more £2 recipes, the full store-cupboard list, and terms and conditions here. shop all everyday value essential ingredients here.
Alexander Ferreira 0 Followers

Step by Step

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Step 1

Heat the oil in a large saucepan over a medium heat. Add the onion and season. When it starts to sizzle, reduce the heat a little and fry for about 10 minutes, until soft.
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Step 2

Add the garlic and ginger and fry for a couple of minutes more, stirring, then add the Madras paste and stir well. Cook for 1-2 minutes more until fragrant.
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Step 3

Add the potatoes and stir, then cook for a couple of minutes. Next add the passata and coconut milk. Stir well and increase the heat to bring it up to a simmer. Cover and cook for 15 minutes, stirring regularly so nothing sticks to the base.
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Step 4

Add the cauliflower and cook for a further 15 minutes, without the lid, stirring regularly. Stir in the frozen peas and cook for 5 minutes, then season. Serve with a sprinkling of coriander, if using, and rice. This will taste even better the next day.

Ingredient

  • Onion
    Onion
    1
  • Ginger
    Ginger
    3 cm
  • Garlic
    Garlic
    3 clove/s
  • Essential cauliflower
    Essential cauliflower
    0.5
  • Essential vegetable oil
    Essential vegetable oil
    2 tbsp
  • Essential coconut milk
    Essential coconut milk
    400 grams
  • British baby potatoes
    British baby potatoes
    500 grams
  • Essential tomato passata
    Essential tomato passata
    680 grams
  • Cooks' ingredients madras paste
    Cooks' ingredients madras paste
    180 grams
  • Frozen essential peas
    Frozen essential peas
    300 grams
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