For a flavourful meat-free meal, you can’t go past this vegetable madras curry. Ready in three easy steps, it’s a great option when you’re short on time.
Serves44
Cook time35 mins35 minutes
Prep time15 mins15 minutes
Ingredients
1 tbsp vegetable oil
1 brown onion, sliced
2 garlic cloves, crushed
3cm-piece ginger, finely grated
1 tbs madras curry powder
400g can crushed tomatoes
2 cups (500ml) vegetable stock
400g brushed potatoes, peeled, coarsely chopped
½ (300g) small head cauliflower, trimmed, cut into small florets
1 cup (120g) frozen peas
120g baby spinach leaves
steamed basmati rice, to serve
mango chutney, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large heavy-based saucepan over medium heat. Cook the onion for 8-10 mins or until golden and lightly caramelised. Add the garlic, ginger and curry powder. Cook, stirring, for 2 mins or until fragrant.
Step 2
Add the tomato, stock, potato and cauliflower. Bring to the boil. Reduce heat to low and cook for 15-20 mins or until vegetables are tender. Add the peas and baby spinach. Cook for a further 2-3 mins or until heated through and spinach wilts.
Step 3
Serve the vegetable curry with steamed basmati rice and mango chutney.
