Great as a vegetarian curry or use it as a base to you add your other favourite ingredients such as chicken or chickpeas. Either way it’s a new must have.
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 small onion, chopped
1 clove garlic, crushed
1 tsp minced ginger
½ red chilli, deseeded and finely chopped (optiol)
2 tsp Gregg's Ground Curry Powder
400 g can Wattie's Indian Style Tomatoes
400 g potatoes, waxy*, cut into 1cm cubes
3 cups (300g) Wattie’s frozen Cauliflower
½ cup Wattie's frozen Baby Peas
Unsweetened tural yoghurt
Freshly chopped coriander to garnish
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How do I make it ?
Heat a dash of oil in a medium sized saucepan. Add onion and cook over a medium to low heat until softened. Add the garlic, ginger, red chilli and Gregg’s Curry Powder. Stir and cook a further minute.
Pour over Wattie’s Indian Style Tomatoes and add the potatoes. Bring sauce to the boil. Reduce heat to a simmer and cook uncovered for 20 minutes. If the sauce reduces too much during this time cover saucepan with a lid. Add Wattie’s frozen Cauliflower and Wattie’s Baby Peas. Continue cooking for a further 5-10 minutes until vegetables are tender and sauce is thick. Serve as a side dish with a dollop of tural unsweetened yoghurt, garnished with freshly chopped coriander.
Kraft Kitchen Tips!
* Waxy potatoes hold their shape when cooked this way. Examples are dine, Draga and Perlas.
Switch It Up
To make this a main meal add a can of drained Wattie’s Chickpeas in Springwater with the potatoes. It will be necessary to add an extra can of Wattie’s Indian Style Tomatoes.