This is a very delicious, non spicy hot curry that the whole family can enjoy. This recipe is dairy free and gluten free, vegan and vegetarian, creamy and full of flavour. You can serve it with rice or with a salad and it easily serves 4 people with this recipe.
PREPARATION & COOKING TIME: 30mins
INGREDIENTS for 4 servings:
1 cauliflower, cut into florets
4 medium potatoes, peeled and diced into 1cm dices (1/2 inch)
100gr frozen peas
1 tin coconut milk
1 medium piece ginger, finely chopped
3 garlic cloves, finely chopped
1 onion, finely chopped
1 tablespoon coconut oil
1 tsp salt
1 tspn each of turmeric, curry leaves, fennel seeds
1 cinnamon bark
- Melt the coconut oil in a medium to large pan and gently toast the fennel seeds, curry leaves and cinnamon bark for 1-2 mins
- Then add the ginger, onions and garlic and saute for 5 mins
- Add the coconut milk, turmeric and salt and bring to the boil, then simmer for 5 mins
- Add the the potatoes and simmer for 10 mins
- Then add the cauliflower and simmer for another 5-7 mins, checking that the potatoes are cooked but the cauliflower is crunchy
- Once all is cooked, add the frozen peas and stir in the curry, removing from the heat
- Serve with fresh coriander and either salad or rice, as you prefer
| NUTRITIONAL VALUE PER PORTION | |
| energy kcal | 308.3 |
| fat | 17.7 |
| of which saturated | 16.2 |
| carbohydrates | 30.8 |
| of which sugars | 4.2 |
| fibre | 4.9 |
| protein | 7.2 |
| salt | 0.1 |