Vegan curries have never tasted this good! Cauliflower, peas and tomatoes combine with
Hurry Curry and a few other bits and bobs to make a scrumptious curry for all the family.
2 tbsp coconut or vegetable oil
1 onion, thinly sliced
5cm ginger, peeled and shredded
2 cloves garlic, crushed
1 tbsp Spice Fusion Hurry Curry
400g potatoes, peeled and cut into chunks
½ cup red lentils
2 cups vegetable stock
1 x 400g can crushed tomatoes
400g cauliflower florets
1 cup frozen peas
Salt and pepper to taste
Coriander leaves to garnish
Heat oil in a heavy based saucepan and sauté onions until golden brown, about 5 minutes.
Add ginger and garlic, then Hurry Curry and cook for 30 seconds, before stirring in potatoes and lentils;
cook for 5 more minutes.
Add stock and tomatoes to pan, stir well, then add cauliflower. Ensure vegetables are just covered with liquid.
Cover and bring to the boil, then simmer 10 minutes, lid on.
Add peas and continue cooking for another 5-10 minutes, lid off, or until vegetables are tender
and sauce has reduced. Season with salt and pepper.
Serve with plain rice and garnish with coriander leaves.
