Potatoes make an excellent curry, as their starch soaks up the curry flavours. Add cheap and cheerful cauliflower and some colour with good old frozen peas for a super family meal.
- 600 grams waxy potatoes, peeled
- ½ head cauliflower
- 1 large onion, peeled and chopped
- ¼ cup tikka masala curry paste
- 1 400-gram can diced tomatoes
- ½ cup water
- 4 curry leaves (optional)
- 1½ cups frozen peas
- Cut the potatoes into 3cm chunks. Break the cauliflower into large florets.
- Heat a good dash of oil in a large frying pan and pan-fry the onion for about 5 minutes or until it begins to soften. Add the curry paste and cook for a further 2-3 minutes, stirring regularly until the ingredients are fragrant.
- Add the potatoes, tomatoes, water and curry leaves if using. Stir to coat the vegetables in the sauce and cover. Simmer over a low heat for 15 minutes, stirring occasionally until the potatoes are almost cooked.
- Stir in the cauliflower, cover and cook for a further 15 minutes before stirring in the peas. Cover and cook for 5 minutes until the peas are hot and all the vegetables are tender. Serve with yoghurt on the side if wished.
In place of tikka masala curry paste, use 2-3 tablespoons curry powder with 2 tablespoons oil and 1 teaspoon each minced garlic and ginger.