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Quick Chantenay & cauliflower curry

9 March 2012 By Chantenay

Add some spice to your midweek meal with this speedy vegetarian main course. It’s addictively delicious and easy to make.

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
  • ½ jar Tikka Masala Curry paste (we used Pataks)
  • 1 tin chopped tomatoes
  • 350ml boiling water

To serve:

  • 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.

Filed Under: Mains

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