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Potato & Cauliflower Curry

Servings :
Preparation Time :
Difficulty : Easy 

A real taste of India, with a genuine Indian curry recipe, suitable for vegetarians.


Potatoes 500g
Cauliflower 200g
Tomatoes 100g
Carrots 50g
Celery 50g
Peas(frozen) 50g
Mild Malay. curry 1Tbsp
Coriander(fresh) 1Tbsp
Cinnamon stick 2/3stick
Star of Aniseed 1
Cloves(whole) 3
Ginger(fresh) 1tsp
Ghee/oil 3Tbsp
Salt 2tsp
Water - approx. 2tsp


Heat ghee or oil in a heavy base saucepan; Add star of aniseed and fry gennext add cinnamon stick for a further 2mins.

Then add the cloves for another 2 minutess, now add the ginger for 20 seconds, and lastly the turmeric and curry powder for 10 seconds.

Now add all the diced vegetables except the tomatoes and peas and sprinkle with salt.

Fry for a few minutes on a low heat until the vegetables start to sweat.

Now add the tomatoes and cook with lid on until cooked (about 25 mins)

Stir the pot occasionally and if the vegetables start to dry out, add a little water to the lid.

Lastly add frozen peas and sprinkle with chopped coriander before serving.


Try different vegetable combinations & curry powder combinations. Also add coconut cream or yoghurt to curry.

Salt brings out flavour of vegetables & shortens cooking time.

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