Cauliflower and potato pea curry (Aloo gobi matar) is an Indian curry. It’s ready in 20 minutes and is a perfect family dish for Winter evenings.

Ingredients 

  • 3 tsp vegetable oil
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 1/2 cup korma curry paste
  • 400ml coconut milk
  • 1 pot of chicken stock
  • 500g baby potatoes, washed, halved
  • 500g cauliflower, trimmed, cut into small florets
  • 1 1/2 cup frozen peas
  • 1/2 cup chopped coriander (optional)
  • Natural yoghurt, to serve
  • Coriander sprigs, to serve
  • Steamed Basmati rice, to serve

Method 

  1. Heat the oil in a saucepan over medium heat. Cook the onion, stirring for 5 minutes. Add the garlic and curry paste and cook stirring for 2 minutes or until fragrant.
  2. Stir in the coconut milk, stock pot and 1 cup of water and bring to the boil. Add the potato and cauliflower and reduce the heat to low.
  3. Leave to simmer, covered for 20-25 minutes or until potatos are tender. Add peas and chopped coriander and cook for 2 minutes or until heated through.
  4. Serve the curry with natural yoghurt, coriander sprigs and rice!

 

Recommended Posts