I'm restricting my calorie intake again, so I'm looking for hearty vegetarian meals to give me some kind of sliver of pleasure.
This one was certainly straightforward with easy ingredients and it was… fine.
We had it with a shop-bought naan bread (this is what counts as a treat for me now) and it benefited from yoghurt and some mango chutney.
Not much depth of flavour, though, and I feel like there must be some way to tart it up in the future. I made the mistake of cutting the potatoes much too big at first, and the caulflower was in danger of being overcooked by the time the spuds were softening. Think dice-sized cubes next time.
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, chopped
- Large piece ginger, grated
- 3 garlic cloves, finely chopped
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp curry powder, or to taste
- 227g can chopped tomatoes
- ½ tsp sugar
- 1 cauliflower, cut into florets
- 2 potatoes, cut into chunks
- 1 small green chilli, halved lengthways
- Squeeze lemon juice
- Handful coriander, roughly chopped, to serve
- Naan bread and natural yogurt, to serve
Method
1.Heat the oil in a saucepan. 1.Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. 2.Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender Add a drop of water if you need to, but it is meant to be a dry curry. When the vegetables are cooked, remove the chilli, if you like. Stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.
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