Some of the staples of this week’s Food Box are Cauliflower, Potato, Carrot and Tomato. So to get all that healthy goodness into one meal, why not try this deliciously spicy curry for your next family dinner?
This curry is meant to be quite dry, making it an ideal accompaniment to meats and poultry, or can be eaten on its own with some fried poppadoms or a slice of naan bread.
Read on to add some spice to your mid-week meal!
2 tbsp vegetable oil
1 onion, chopped
1 small piece fresh ginger, peeled and grated
2 cloves garlic, crushed
1 tsp curry powder
½ tsp turmeric
1 tsp ground cumin
½ tsp ground coriander
227g can chopped tomatoes
1 tomato chopped
1 cauliflower, divided into large florets
1 potato, peeled and cut into chunks
2 carrots, peeled and cut into chunks
1 green chilli, deseeded and chopped
Salt and freshly ground black pepper
100g whole green beans, trimmed
Squeeze of lime juice
2 tbsp fresh chopped coriander
50g flaked almonds
Crème fraiche or natural yoghurt to serve
Heat the oil on a medium setting in a large casserole or deep sauté pan.
Add the onion and fry gently until soft.
Add the ginger, garlic, curry powder, turmeric, cumin and ground coriander. Stir well and cook for about 1 minute.
Add the tomatoes, cauliflower florets, potatoes, carrots, chilli and seasoning. Stir well, cover and simmer for 15 minutes.
Add the beans and cook for a further 15 minutes until the vegetables are tender. The mixture should be quite dry but add a little water if you think it necessary.
Stir in the lime juice, coriander and almonds. Serve with crème fraiche or yoghurt, Naan bread and poppadoms.