Our Free take on the curry house classic brings together satisfying chunks of roasted potatoes, cauliflower and red pepper and smothers them in an aromatic Bombay-style sauce
FREE
30 minutes
Serves 4
Ingredients
- 2 large baking potatoes, skin left on, cut into 2cm chunks
- Low-calorie cooking spray
- 3 garlic cloves, crushed
- 3cm piece fresh root ginger, peeled and finely chopped
- 2 large onions, diced
- 3 tbsp mild curry powder*
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 2 vegetable stock cubes suitable for vegans
- 2 tsp black onion seeds
- Juice of 1 lemon
- 1 medium cauliflower, cut into small florets
- 1 large red pepper, deseeded and diced
- Small pack fresh coriander, roughly chopped
- *Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp
Method
- Preheat your oven to 200°C/fan 180°C/gas 6. Put the potatoes on a baking sheet, spray with low-calorie cooking spray and roast for 20 minutes or until tender.
- Meanwhile, spray a large non-stick saucepan with low-calorie cooking spray and put over a medium heat. Add the garlic, ginger and half the onions and cook for 2 minutes. Stir in the curry powder, garam masala and turmeric, followed by the stock cubes and 300ml boiling water. Simmer for 5 minutes. Blitz until smooth with a stick blender (or use a food processor and return to the pan).
- Add the black onion seeds, lemon juice, cauliflower, red pepper and remaining onion to the sauce and cook for 10 minutes or until the cauliflower is cooked.
- Combine the potatoes with the cauliflower mixture, stir through the coriander and season to taste. Delicious served with your favourite curry, grilled meat or fish, or enjoyed as the main event!
