Easy mango chutney naan breads
The perfect accompaniment to a veggie curry
Cauliflower & potato curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp vegetable oil
- 1 large onionchopped
- large piece gingergrated
- 3 garlic clovesfinely chopped
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp curry powderor to taste
- 227g can chopped tomatoes
- ½ tsp sugar
- 1 cauliflowercut into florets
- 2 potatoescut into chunks
- 1 small green chillihalved lengthways
- squeeze lemon juice
- handful corianderroughly chopped, to serve
- naan breadand natural yogurt, to serve
Nutrition: per serving
- kcal212
- fat8g
- saturates1g
- carbs26g
- sugars10g
- fibre6g
- protein11g
- salt0.15glow
Method
step 1
Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender – add a drop of water if you need to, but it is meant to be a dry curry.
step 2
When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.
