Quick Chantenay & Cauliflower Curry
Ingredients
- 2 medium onions, diced
- 1 tbsp vegetable oil
- 250g Chantenay, whole and unpeeled
- 1 medium cauliflower, cut into florets
- ½ jar Tikka Masala Curry paste
- 1 tin chopped tomatoes
- 350ml boiling water
To finish
- 4 tbsp thick plain yoghurt
- handful of coriander leaves, roughly chopped
Method
- 1
In a large saucepan with a lid, fry the onion in the oil until soft (about five minutes).
- 2
Add the Chantenay and cauliflower florets, followed by the curry paste, tinned tomatoes and boiling water, giving it a good stir to mix. Bring up to boiling point and reduce the heat to a simmer.
- 3
Cover the pan and simmer for 20-25 minutes until the vegetables are tender. Stir once or twice during cooking to make sure the vegetables cook evenly and remove the lid if the sauce needs thickening a little.
- 4
Turn off the heat and stir in the yoghurt and coriander. Serve with plain rice.
Quick Chantenay & Cauliflower Curry was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 2 medium onions, diced
- 1 tbsp vegetable oil
- 250g Chantenay, whole and unpeeled
- 1 medium cauliflower, cut into florets
- ½ jar Tikka Masala Curry paste
- 1 tin chopped tomatoes
- 350ml boiling water
To finish
- 4 tbsp thick plain yoghurt
- handful of coriander leaves, roughly chopped
- 1
In a large saucepan with a lid, fry the onion in the oil until soft (about five minutes).
- 2
Add the Chantenay and cauliflower florets, followed by the curry paste, tinned tomatoes and boiling water, giving it a good stir to mix. Bring up to boiling point and reduce the heat to a simmer.
- 3
Cover the pan and simmer for 20-25 minutes until the vegetables are tender. Stir once or twice during cooking to make sure the vegetables cook evenly and remove the lid if the sauce needs thickening a little.
- 4
Turn off the heat and stir in the yoghurt and coriander. Serve with plain rice.
Quick Chantenay & Cauliflower Curry was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
