Cauliflower, pea and potato curry with poppadums

Serves: 6

Time to make: 40 mins

Ingredients

1 tablespoon oil
1 teaspoon cumin seeds
1 teaspoon yellow mustard seeds
1 teaspoon turmeric
1 teaspoon ground coriandercilantroX
1 teaspoon ground garam masala
¼ 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 spray oil
poppadums

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Instructions

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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.

HFG tip

Chutney or a tangy yoghurt dip both make good accompaniments.

Nutrition Info (per serve)

Calories 428 cal

Kilojoules 1790 kJ

Protein 15.6 g

Total fat 8.3 g

Saturated fat 1.3 g

Carbohydrates 73.3 g

Sugar 10.3 g

Dietary fibre 6.7 g

Sodium 400 mg

Calcium 180 mg

Iron 3.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.