Recipe by Sage Lange – Personal Trainer at Bay City Gym
Makes: 3-4 servings Prep Time: 15 minutes Cook Time: 25-30 minutes
1 small onion, chopped
1 clove garlic, crushed
1 tsp minced ginger
½ red chilli, deseeded and finely chopped (optional)
2 tsp Curry Powder
400g can Tomatoes
400g potatoes, cut into cubes
3 cups (300g) Cauliflower (fresh or frozen)
½ cup frozen Baby Peas
Unsweetened natural yoghurt
Freshly chopped coriander to garnish
Heat a dash of oil in a medium sized saucepan. Add onion and cook over a medium to low heat until softened. Add the garlic, ginger, red chilli and Curry Powder. Stir and cook a further minute.
Pour over Tomatoes and add the potatoes. Bring sauce to the boil. Reduce heat to a simmer and cook uncovered for 20 minutes. If the sauce reduces too much during this time cover saucepan with a lid. Add Cauliflower and Baby Peas. Continue cooking for a further 5-10 minutes until vegetables are tender and sauce is thick. Serve as a side dish with a dollop of natural unsweetened yoghurt, garnished with freshly chopped coriander. And Serve with rice.