Vegetable Madras Curry


1 tablespoon vegetable oil 
1 brown onion, sliced 
2 garlic cloves, crushed 
3cm-piece ginger, finely grated 
1 tablespoon madras curry powder 
400g can crushed tomatoes 
2 cups (500ml) vegetable stock 
400g brushed potatoes, peeled, coarsely chopped 
1/2 (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 


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.

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Midwest Foods Dubbo