Indian
Vegetable curry
Cauliflower, potato and peas in a light masala.
- 35minutes
- 4servings
- 490kcal each
- 17gprotein
Ingredients
For 4 servings.
- 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
What you will need
Wide pan or karahi with lid, Knife, board and peeler, Tawa and rolling pin (roti)
Method
-
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.
Ready when: Florets and potato cubes are about the same size.
-
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.
Ready when: Tomatoes have broken down into a paste.
-
3
Add potatoes and cauliflower 3 min
Add the potatoes and cauliflower and stir to coat. Sprinkle 3–4 tablespoons of water.
Ready when: All vegetables are coated in masala.
-
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
Add peas 4 min
Stir in the peas, cover and cook 3–4 minutes.
Ready when: Peas are bright green and tender.
-
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.
