Cauliflower, pea and potato curry with poppadums
Nutrition Info.(per serve)
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon yellow mustard seeds
- 1 teaspoon turmeric
- 1 teaspoon ground coriandercilantroX
- 1 teaspoon ground garam masala
- 1/4 teaspoon ground chilli or chilli flakes
- 6 whole cloves
- 1 onion, thinly sliced
- 6 cups cauliflower florets
- 2 cups peas (frozen are fine)
- 2 medium potatoes, scrubbed and diced
- 1 cup vegetable stock (or chicken stock)
- 1 cup lite evaporated milk
- salt, to taste
- cooking oil spray
Total fat 8.3g
Saturated fat 1.3g
Dietary fibre 6.7g
1 Heat the oil in a large non-stick frying pan or saucepan. Add the cumin seeds and mustard seeds and cover until the seeds finish popping.
2 Add the onion to the pan and cook until softened. Stir in the spices and prepared cauliflower and potatoes. Add the chicken stock and stir well. Cover the pan and simmer for around 10 minutes, until the vegetables begin to soften and the stock is evaporated. Add the light evaporated milk, cover again and continue cooking until vegetables are tender. Mix in the peas and continue cooking till they're heated through but have not lost their bright green colour. Add a dash more evaporated milk if you need it. Season with salt.
3 To cook poppadums, preheat a grill or frying pan, spray each side of the poppadums very lightly with cooking spray and grill till bubbled and blistered and faintly golden brown. Turn and cook on the other side.
4 Serve the curry in bowls with poppadums as an accompaniment. Rice is optional.
Chutney or a tangy yoghurt dip both make good accompaniments.