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Quick Chantenay & Cauliflower Curry

Serves: 4

Ready in: 30 to 60 mins

Quick Chantenay & Cauliflower Curry Recipe: Veggie Magazine

Ingredients:

2 medium onions, diced
1 tbsp vegetable oil
250g Chantenay, whole and unpeeled
1 medium cauliflower, cut into florets
½ jar Tikka Masala Curry paste
1 tin chopped tomatoes
350ml boiling water

[hd]To finish[/hd]
4 tbsp thick plain yoghurt
handful of coriander leaves, roughly chopped

method:

  • In a large saucepan with a lid, fry the onion in the oil until soft (about five minutes).
  • Add the Chantenay and cauliflower florets, followed by the curry paste, tinned tomatoes and boiling water, giving it a good stir to mix. Bring up to boiling point and reduce the heat to a simmer.
  • Cover the pan and simmer for 20-25 minutes until the vegetables are tender. Stir once or twice during cooking to make sure the vegetables cook evenly and remove the lid if the sauce needs thickening a little.
  • Turn off the heat and stir in the yoghurt and coriander. Serve with plain rice.
Print Recipe http://www.chantenay.co.uk

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