Potato and pea curry
A delicious light curry, perfect for an early summer dinner! Substitute rice with half a head of fresh cauliflower.
Ingredients
cooking oil spray
2 brown onions, halved, thinly sliced
1/2 tablespoon curry powder
4 potatoes, cut into cubes
400g can no-added-salt diced tomatoes
1/2 cup reduced-salt gluten free vegetable stock
270mL can flavoured evaporated milk or low-fat coconut milk
500g frozen cauliflower
2 cups frozen peas
3 cups cooked brown rice (1 cup uncooked), to serve
Method
- Spray a large saucepan with oil and place on medium-low heat
- Add onions and cook, uncovered, stirring occassionally, for 5 minutes, or until onions are soft golden brown
- Add curry powder and cook, stirring for 1 minute
- Add potatoes to the pan. Stir to coat in spice mix
- Add tomatoes and stock
- Cover and cook for 20 minutes
- Add evaporated milk and frozen cauliflower and simmer, uncovered, over medium heat for 10 minutes
- Add peas and cook, uncovered, for a further 5 minutes, or until all vegetables are tender
- Serve with cooked rice