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Ingredients

2 teaspoons light olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
2 teaspoons finely grated fresh ginger
1 tablespoon Patak's Madras curry paste
300g sebago (brushed) potatoes, peeled, cut into 1.5cm pieces
300g cauliflower, cut into small florets
375ml (1 1/2 cups) Massel vegetable liquid stock
125ml (1/2 cup) passata (tomato pasta sauce)
130g (1/2 cup) Pauls low-fat yoghurt
2 teaspoons cornflour
150g (1 cup) frozen peas
Steamed Basmati rice, to serve
Low-fat yoghurt, extra, to serve

Method

Step 1 Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and ginger, and cook for 1 minute or until aromatic. Add the curry paste, potato and cauliflower, and stir until well combined.
Step 2 Add the stock and passata to the pan and simmer, uncovered, for 15 minutes or until the potato is tender.
Step 3 Combine the yoghurt and cornflour in a small bowl. Gradually add to the potato mixture, stirring constantly until well combined. Add the peas and reduce heat to low. Simmer for 2 minutes or until the peas are tender and the mixture is heated through.
Step 4 Spoon the rice among serving bowls and top with the potato mixture. Serve with the extra yoghurt.

Potato, pea and cauliflower curry

How to make Potato, pea and cauliflower curry

Ingredients

Method