Indian
Vegetable curry
Cauliflower, potato and peas in a light masala.
- 35minutes
- 9servings
- 490kcal each
- 17gprotein
Ingredients
The amounts here and inside every step follow this number.
- Cauliflower 2¼ head
- Potatoes 6½
- Peas 338 g
- Tomatoes 6½ medium
- Onions 2¼
- Turmeric 2¼ tsp
- Cumin seeds 2¼ tsp
- Cooking oil 6½ tbsp
- Whole wheat flour 563 g
From the cupboard
- Salt, about 2¼ teaspoons
- 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
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
- Cauliflower2¼ head
- Potatoes6½
- Tomatoes6½ medium
- Onions2¼
- Whole wheat flour563 g
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.
In this step
- Tomatoes6½ medium
- Onions2¼
- Turmeric2¼ tsp
- Cumin seeds2¼ tsp
- Cooking oil6½ tbsp
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 6½–9 tablespoons of water.
In this step
- Cauliflower2¼ head
- Potatoes6½
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.
In this step
- Peas338 g
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.
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