A super easy and absolutely delicious veggie curry!

Serves 6

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Ingredients:

Cauliflower heads x 2

Spud lite potatoes x 6, halved

Zucchini x 2 medium , cut into 1cm chunks

Baby spinach, handful

Mutti tomato salsa, 750ml

Ayam light coconut milk, 270ml

Coriander, fresh sprigs

Borlotti beans, 400g

Vegetable Stock, 300ml

Garlic, 2 crushed

Onion, 1/2 chopped

Curry powder, 1 tsp

Cumin, 1/2 tsp

Turmeric powder, 1 tsp

Olive oil, 1 Tbs

Salt and Pepper

Method:

  1. Heat oil on a deep dish pan over medium heat. Add chopped onion and garlic, saute for 3-4 minutes until slightly softened.

  2. Add cauliflower, potato, zucchini seasoning and spices to the pan. Saute on low heat for a few minutes, add tomato salsa and stock. Bring to a boil, then simmer for 20 minutes.

  3. Add coconut milk, beans and spinach, simmer for a further 10-15 minutes until spinach is well cooked. Season to liking and serve with sprinkled coriander.

  4. Serve as is with a dollop of yoghurt and sourdough bread. For extra protein, add diced chicken or tofu.

Enjoy xx

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