Spice Pots were developed as a shortcut by a busy Mum of 3 to make it quite quick and easy to create curry at home. With these pre-blended spices, there is no need to buy a whole host of individual spices that may sit at the back of your cupboard for years AND the preparation time is massively reduced. This spicy vegan Madras curry is comforting and very delicious. We have used cauliflower and potatoes with tomatoes but mix it up according to the seasons. You can also use this Madras masala with coconut milk if you prefer. This would be delicious with sweet potato and green beans as an alternative. Mop up the juices with naan bread or roti. Or make your own easy flatbreads.
Serves: 4-6
Prep time: 15 minutes
Cooking time: 30 minutes
Ingredients:
- 1 tbsp oil
- 1 onion, finely chopped or sliced
- 2 garlic cloves, crushed
- 4cm ginger, grated
- 6 tsps Madras curry powder for a medium result (add more for a spicier curry)
- 400g tinned tomatoes
- 1 tbsp oil
- 500ml vegetable stock (you may need to add extra)
- 400g potatoes, peeled and chopped into small and even pieces
- Small head of a cauliflower, broken into small florets
- 120g frozen peas
- 2 handfuls of spinach
- Salt, to taste
- Coriander, to garnish
Method:
1. Heat the oil and cook the onion until soft, about 10 minutes.
2. Add the garlic & ginger and cook for another minute.
3. Add the tomatoes and cook down until they darken and then add the spices and cook for a minute or so
4. Add the stock, potato and cauliflower and bring to a boil
5. Reduce the heat and cook gently for 15-20 minutes until the vegetables are tender.
6. Check the seasoning and add salt as required.
7. Then add the peas and spinach and cook for 2-3 minutes.
8. Garnish with chopped coriander and enjoy!
Recipe Notes:
- Be sure to cut the potato and cauliflower into similar sizes so they cook at the same rate.
- Use carrots in place of the cauliflower if you prefer.
- Freeze any leftovers.
