Cook this tasty, budget-friendly vegan curry for an quick family dinner.
Servings: 4
Total Time: 1 hour
Ingredients:
- 3tbsp vegetable oil
- 1 large onion, peeled and diced
- 1 plump red chilli, seeds removed if you want, finely chopped
- thumb-sized piece of root ginger, peeled and grated
- 2 large waxy potatoes (such as Desirée), peeled and cut into bite-sized chunks
- 2 tbsp curry paste
- 1 medium cauliflower, broken into florets
- 400ml can coconut milk
- 6 hard-boiled eggs, halved lengthways
- 2 tbsp toasted flaked almonds
- large handful of roughly chopped fresh coriander
- 4 garlic cloves, finely chopped
Method:
- Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
- Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just
softening. - Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stir fry for a
further 1 minute to coat.