Cauliflower and Potato Curry with Coconut Milk
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 3 Shallots (peeled and diced)
- 2 Garlic clove (crushed)
- 600 g Cauliflower (cut into florets)
- 350 g Potato (peeled and cut into 2cm chunks)
- 45 g Fresh ginger (grated)
- 3 tablespoons Curry powder
- 1 tsp Chilli powder
- 400 g Chopped tomatoes (canned)
- 1 Vegetable stock pot
- 250 ml Boiling water
- 200 ml Coconut milk
- 100 g Mango chutney
- Fresh coriander (cilantro) (to serve)
Method
- Heat 1 tbsp Olive oil in a large pan. Add 3 Shallots, 2 Garlic clove and 45 g Fresh ginger. Cook on a very low heat for 5 minutes or until softened.
- Add 3 tbsp Curry powder and 1 tsp Chilli powder. Stir and cook for a further minute.
- Add 400 g Chopped tomatoes, 350 g Potato, 600 g Cauliflower, 250 ml Boiling water and 1 Vegetable stock pot. Mix well and cover with a lid. Cook on a low heat for 25 minutes.
- Stir in 200 ml Coconut milk and 100 g Mango chutney. Cook for a further 3 minutes.
- Serve topped with Fresh coriander (cilantro).