Vegetable madras curry

Vegetable madras curry

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Go meat-free and target this tasty vegetarian curry made subsequent to cauliflower, potatoes and peas.

The ingredient of Vegetable madras curry

  1. 1 tablespoon vegetable oil
  2. 1 brown onion, sliced
  3. 2 garlic cloves, crushed
  4. 3cm-piece ginger, finely grated
  5. 1 tablespoon madras curry powder
  6. 400g can crushed tomatoes
  7. 2 cups (500ml) vegetable gathering
  8. 400g brushed potatoes, peeled, coarsely chopped
  9. 1/2 (300g) small head cauliflower, trimmed, cut into small florets
  10. 1 cup (120g) frozen peas
  11. 120g baby spinach leaves
  12. Steamed basmati rice, to service
  13. Mango chutney, to promote

The instruction how to make Vegetable madras curry

  1. Heat the oil in a large heavy-based saucepan exceeding medium heat. Cook the onion for 8-10 mins or until golden and lightly caramelised. ensue the garlic, ginger and curry powder. Cook, stirring, for 2 mins or until fragrant.
  2. grow the tomato, stock, potato and cauliflower. Bring to the boil. cut heat to low and cook for 15-20 mins or until vegetables are tender. ensue the peas and baby spinach. Cook for a further 2-3 mins or until irritated through and spinach wilts.
  3. support the vegetable curry in the same way as steamed basmati rice and mango chutney.

Nutritions of Vegetable madras curry

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calories: https://schema.org
calories: NutritionInformation

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