Quick Chantenay & Cauliflower Curry
Serves 4
Preparation time:? 10 minutes
Cooking time:? 25 minutes
You?ll need:
2 medium onions, diced
1tbsp vegetable oil
250g Chantenay, whole & unpeeled
1 medium cauliflower, cut into florets
? jar Tikka Masala Curry paste (we used Pataks)
1 tin chopped tomatoes
350ml boiling water
To finish:
4 tbsp thick plain yogurt (i.e. Greek yogurt)
Handful of coriander leaves, roughly chopped
What to do:
- In a large saucepan with a lid, fry the onion in the oil until soft (about 5 minutes).
- Add the Chantenay and cauliflower florets, followed by the curry paste, tinned tomatoes and boiling water, giving it a good stir to mix. Bring up to boiling point and reduce the heat to a simmer.
- Cover the pan and simmer for 20-25 minutes until the vegetables are tender. Stir once or twice during cooking to make sure the vegetables cook evenly and remove the lid if the sauce needs thickening a little.
- Turn off the heat and stir in the yogurt and coriander. Serve with plain rice.