Tuesday, February 12, 2008

Potato and Cauliflower Curry

Ingredients - (serves 4) - 2.5 points per serve

  • 450g potatoes, cut into 2.5cm cubes
  • 400g butternut pumpkin, cut into cubes
  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g cauliflower, cut into florets
  • 3 tomatoes, chopped
  • 2 Carrots chopped
  • 1 Zucchini chopped
  • Spinach leaves
  • 1/4 cup vegetable stock (1 cube)
  • 2/3 cup coriander leaves, chopped
  • 27g Mild Curry paste
  • Cook potatoes and pumpkin in a large saucepan of boiling salted water for 5 minutes, or until just tender. Drain.

  • Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes, or until tender.

  • Add curry paste. Cook for 1 minute, or until fragrant. Add potatoes , carrots, zucchini, pumpkin and cauliflower. Toss to coat in curry paste.

  • Stir in tomatoes and stock. Cover. Cook for 8 to 10 minutes, stirring occasionally, or until vegetables are tender (if they are still too hard, add 2 to 3 tablespoons of water and cook until tender). Season with salt and pepper. Stir through spinach leaves and sprinkle on coriander. Serve with mountain bread.