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Vegetable curry

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Nick Nairn

From Ready Steady Cook

Method


  1. Heat the oil in a deep pan and sauté the onion over a medium heat for 3 minutes.

  2. Add the potato, garlic and curry powder and stir for 1 minute.

  3. Pour in the chicken stock and simmer for 5 minutes.

  4. Add the cauliflower and cook for a further 3 minutes, then stir through the chilli flakes before serving.

Ingredients

  • 1 tbsp vegetable oil
  • ½ onion, chopped
  • 150g/5½oz potato, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp medium curry powder
  • 150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock)
  • 150g/5½oz cauliflower, cut into small florets
  • ½ tsp chilli flakes

Shopping List

Vegetable curry

Fruit and vegetables

Cooking ingredients

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