This Indian vegetarian recipe of cauliflower and potato in a spiced tomato sauce is great served over steamed basmati rice.
Preparation Time: 15 minutes
Cooking time : under 30 minutes
Low calorie cooking spray
2 onions, peeled and finely chopped
2 tsp garlic granules
2 tsp ground ginger
2 tbsp mild curry powder
500g potatoes, peeled and cut into small bite-sized pieces
300g cauliflower/broccoli florets
1 red pepper, de-seeded and cut into bite-sized squares
300g frozen peas
1 tsp artificial sweetener
Spray a large, non-stick frying pan with low calorie cooking spray and place over a medium heat.
Add the onions and stir-fry for 2–3 minutes.Add the garlic granules, ginger and curry powder and stir-fry for 20–30 seconds.
Add the potatoes, cauliflower/broccoli, red pepper and peas and stir-fry for 2–3 minutes.Stir in the passata, water and sweetener and bring to the boil.
Cover, reduce the heat to medium and cook, stirring occasionally, for 15–20 minutes, or until the vegetables are tender.
Serve drizzled with the yogurt and garnished with the chopped mint and coriander. Serve with steamed basmati rice, if desired.