Vegetable curry for $10

Womans~Day

Cooking time: Less than 60 minutes

Serves: 4

Type: Family; Budget; Easy; Curry

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5 stars - based on 1 reviews

Ingredients

2 tablespoons oil
2 onions, chopped
1 tablespoon grated ginger
3 garlic cloves, crushed
1 tablespoon curry powder
2 teaspoons ground coriander
1 teaspoon turmeric
½ head cauliflower, cut into small florets
2 potatoes, peeled, chopped
1 zucchini, chopped
1 carrot, chopped
1½ cups vegetable stock
270g can coconut milk or cream
1 cup frozen peas
½ cup coriander leaves, chopped
spiced rice (see tip), pappadums, to serve

Preparation method

Heat oil in a large saucepan on medium. Saute onion 4-5 minutes, until lightly golden. Add spices and cook, stirring, 1-2 minutes.
Add vegetables to pan with stock. Bring to boil on high. Reduce heat to low and simmer, uncovered, 10-15 minutes.
Stir coconut milk and peas through. Simmer, stirring, 10 minutes. Season to taste.
Sprinkle with coriander. Serve with spiced rice and pappadums if desired.

TOP TIP

For spiced rice, fry 1 teaspoon mustard seeds, 2 crushed cardamom pods and ½ teaspoon curry powder in 1 tablespoon oil. Mix in 3 cups cooked jasmine rice and heat through.

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