Prep 15 mins
Cook 1 hr
This is a delicious vegetarian curry popular with everyone. It is beatifully fragrant and colourful.
- 2 onions, thinly sliced
- 1 head cauliflower, cut into florettes
- 15 -20 baby new potatoes, cut in half
- 2 carrots, thinly sliced
- 2 tablespoons olive oil or 2 tablespoons butter
- 1 tablespoon pre prepared curry paste, commercially or not
- 1 tablespoon chopped fresh ginger
- 2 cloves minced garlic
- vegetable stock cube (optional)
- 1 can tomatoes
- 2 1⁄2-3 cups water
- 2 bay leaves
- Place oil in a large saucepan or soup pot.
- Add onions and saute until beatiful and caramelised brown.
- I sometimes add a splash of water if the onions aren't browning in oil.
- When onions are done and curry paste and fry about 5 minutes.
- Add garlic and ginger and fry 2 minutes more.
- Do not burn.
- Add potatoes and carrots and saute a further 2-3 minutes.
- Add tinned tomatoes, water, stock cube and bay leaf and reduce heat to a simmer.
- Simmer for about half and hour, then add cauliflower.
- Allow the curry to simmer until thickened and reduced.
- Stir occasionally.
- You can add seasoning as per taste.
- I reccomend cinnamon, coriander and cayenne pepper.
- Serve with your favourite condiments.
I made this day before y'day for lunch. I used 2 potatoes(1 medium and 1 large) as I did not have baby potatoes at home and diced these into 20-30 cubes. Made the curry paste at home by dissolving 1 tbsp. of curry powder in water, mized it well and used when it was called for. I made my own Vegetable stock uising 5 cups of water in which I dissolved 2 cubes of Maggi Vegetable Stock with onions. I dont use canned tomatoes, so, I used 3 fresh tomatoes here. Additionally, I used 1/2 tsp. turmeric powder, 1/2 tsp. red chilli powder, 1 tsp. corriander powder, 1 1/4 tsps. salt, 2 tbsps. kasoori methi( this I crushed between my palms and then used and this imparted a beautiful flavour) and 1/2 tsp. clove-cinnamon and green cardmom(powdered). I added the masala powders in step 4. This curry is defintely 'fragrant' and 'colourful' and is well worth the time. I served it with Chef Tonkcats 'Yellow rice' recipe and went great! This curry will go very well with all who like food on the spicy side!