Wednesday, 6 March 2013

Cauliflower & Potato Curry

Trying to do at least one meat free evening meal a week is something that is pretty alien to me, but I am persevering and looking for good ideas.  In this months Good Food Magazine was a little pull out recipe booklet and in it this quick, easy and healthy recipe.  Packed with spice and a kick of heat, we certainly did not miss any meat.

Cauliflower & Potato Curry
Serves 2,  Approx 11 Pro Points per serving inc rice.

1 tbs oil
1 onion, chopped
large piece of ginger, grated
2 cloves of garlic, chopped
1/2 tsp turmeric
1 tsp cumin
1 tsp curry powder
400g chopped tomatoes
1/2 tsp sugar
1 small cauliflower, cut into florets
200g potatoes, cut into chunks
1 red chili, sliced lengthwise

To serve
squeeze lemon juice
1 tbs low fat plain yogurt
chopped fresh coriander
120g brown rice, cooked

In a heavy bottomed pan heat the oil and add the onions, cook until softened.  Add the ginger, garlic, turmeric, cumin and curry powder and cook for 1 minute.  Add the chopped tomatoes and sugar.
Tip in the cauliflower, potatoes and chili, season, cover and cook for 30 mins or until vegetables are tender, stirring occasionally.

Serve on a bed of rice, with a squeeze of lemon, a dollop of yogurt and sprinkles of chopped coriander.


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