Vegetable Madras Curry

Go meat-free and try this tasty vegetarian curry made with cauliflower, potatoes and peas.

The ingredient of Vegetable Madras Curry

• 1 tbsp vegetable oil
• 1 brown onion sliced
• 2 garlic cloves crushed
• 3cm piece ginger finely grated
• 1 tbsp madras curry powder
• 400g can crushed tomatoes
• 2 cups 500ml vegetable stock
• 400g brushed potatoes peeled coarsely chopped
• 1 2 300g small head cauliflower trimmed cut into small florets
• 1 cup 120g frozen peas
• 120g baby spinach leaves
• steamed basmati rice to serve
• mango chutney to serve

The Instruction of vegetable madras curry

• heat the oil in a large heavy based saucepan over medium heat cook the onion for 8 10 mins or until golden and lightly caramelised add the garlic ginger and curry powder cook stirring for 2 mins or until fragrant
• add the tomato stock potato and cauliflower bring to the boil reduce heat to low and cook for 15 20 mins or until vegetables are tender add the peas and baby spinach cook for a further 2 3 mins or until heated through and spinach wilts
• serve the vegetable curry with steamed basmati rice and mango chutney

Nutritions of Vegetable Madras Curry

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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