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Indian

Vegetable curry

Cauliflower, potato and peas in a light masala.

  • 35minutes
  • 4servings
  • 490kcal each
  • 17gprotein
  • Vegetarian
  • Budget
Vegetable curry

Ingredients

Cooking for − 4 + servings

The amounts here and inside every step follow this number.

  • Cauliflower 1 head
  • Potatoes 3
  • Peas 150 g
  • Tomatoes 3 medium
  • Onions 1
  • Turmeric 1 tsp
  • Cumin seeds 1 tsp
  • Cooking oil 3 tbsp
  • Whole wheat flour 250 g

From the cupboard

  • Salt, about 1 teaspoon
  • A little water for the curry and the dough

What you will need

Wide pan or karahi with lid, Knife, board and peeler, Tawa and rolling pin (roti)

Method

  1. 1

    Prepare the vegetables 12 min

    Cut the cauliflower into small florets and wash them. Peel and cube the potatoes. Chop the onion and tomatoes. Knead the atta with water and rest it.

    In this step

    • Cauliflower1 head
    • Potatoes3
    • Tomatoes3 medium
    • Onions1
    • Whole wheat flour250 g

    Ready when: Florets and potato cubes are about the same size.

  2. 2

    Temper and soften 8 min

    Heat the oil on medium, add the cumin until it sizzles, then the onion. Cook until soft, then add tomatoes, turmeric and salt and cook until mushy.

    In this step

    • Tomatoes3 medium
    • Onions1
    • Turmeric1 tsp
    • Cumin seeds1 tsp
    • Cooking oil3 tbsp

    Ready when: Tomatoes have broken down into a paste.

  3. 3

    Add potatoes and cauliflower 3 min

    Add the potatoes and cauliflower and stir to coat. Sprinkle 3–4 tablespoons of water.

    In this step

    • Cauliflower1 head
    • Potatoes3

    Ready when: All vegetables are coated in masala.

  4. 4

    Cover and cook 15 min

    Cover and cook on low, stirring gently every 5 minutes. Add a splash of water if it sticks.

    Ready when: A knife goes easily into the potato.

  5. 5

    Add peas 4 min

    Stir in the peas, cover and cook 3–4 minutes.

    In this step

    • Peas150 g

    Ready when: Peas are bright green and tender.

  6. 6

    Make rotis and serve 10 min

    Roll and cook rotis on a hot tawa (30–40 seconds per side) and serve with the curry.

    Ready when: Soft rotis with light brown spots.

Cook Vegetable curry from what you already have.

The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.

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