Cauliflower, Potato and Borlotti Bean Curry
A super easy and absolutely delicious veggie curry!
Serves 6
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:
Heat oil on a deep dish pan over medium heat. Add chopped onion and garlic, saute for 3-4 minutes until slightly softened.
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.
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.
Serve as is with a dollop of yoghurt and sourdough bread. For extra protein, add diced chicken or tofu.
Enjoy xx