The perfect yummy weeknight staple. Quick, easy and delicious!
The veggies used in this recipe are completely optional. Use the base sauce to make any curry you fancy – it’s ideal for using up fridge leftovers!
This recipe creates 4 servings. I make it for the two of us, and keep the rest for lunch later in the week. It’s even better the next day!
- 1 large white onion, chopped
- 2 cloves of garlic, chopped
- 1 teaspoon of garam masala
- 1 teaspoon of cumin
- 2 teaspoons of mild curry powder
- 1 teaspoon of turmeric
- 1/2 a teaspoon of chilli powder (optional)
- 160g of dried split peas
- 1 head of cauliflower, chopped to bite sized chunks
- 3 medium sized potatoes, chopped to bite sized chunks
- 500ml of vegetable stock
- 1 can of low fat coconut milk
- 1/2 a can of chopped tomatoes (approx. 200g)
- 2 tablespoons of tomato paste
- Salt and pepper
- Add your split peas, cauliflower and potato chunks to a saucepan with some boiling water, and begin simmering. You want to get them softened before adding to the curry.
- After about 10 minutes, heat 2 tablespoons of oil in a large non stick pan, and add the chopped onion and garlic. Fry gently for a few minutes until softened.
- Add the spices, and continue to heat for another few minutes.
- Pour in the vegetable stock, coconut milk, chopped tomatoes and tomato paste.
- Drain your veggies, and add to the curry sauce.
- Allow to simmer gently for another 15 minutes. Season generously with salt and pepper, and enjoy!