Ingredients

The following ingredients have 4 Servings
  • 1 tbsp Olive oil
  • 3 Shallots (peeled and diced)
  • 2 Garlic clove (crushed)
  • 600 g Cauliflower (cut into florets)
  • 350 g Potato (peeled and cut into 2cm chunks)
  • 45 g Fresh ginger (grated)
  • 3 tbsp curry powder
  • 1 tsp Chilli powder
  • 400 g Chopped tomatoes (canned)
  • 1 Vegetable stock pot
  • 250 ml Boiling water
  • 200 ml coconut milk
  • 100 g mango chutney
  • Fresh coriander (cilantro) (to serve)

Instruction

  • Heat the oil in a large pan. Add the shallots, garlic and ginger. Cook on a very low heat for 5 minutes or until softened.
  • Add the curry powder and chilli powder. Stir and cook for a further minute.
  • Add the tomatoes, potatoes, cauliflower and stock. Mix well and cover with a lid. Cook on a low heat for 25 minutes.
  • Stir in the coconut milk and mango chutney. Cook for a further 3 minutes.
  • Serve topped with chopped coriander (cilantro).