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CARROT, KUMARA & CAULIFLOWER ROJAN JOSH CURRY

Ingredients

  • Prep 20 mins
  • Cook 1 hr 20 mins
  • Serves 4
  • 2 tbs vegetable oil
  • 1 brown onion, cut into thin wedges
  • 350g kumara (orange sweet potato), peeled and cut into 3-4cm pieces
  • 1⁄3 cup Rogan Josh curry paste
  • 1⁄4 cauliflower, trimmed and cut into bite-sized florets
  • 400g can diced tomatoes
  • 400g can chickpeas
  • 1 cup reduced fat coconut cream
  • 50g baby spinach leaves
  • 125g mini roma tomatoes, halved lengthways
  • Steamed basmati rice, mango chutney and mint leaves, to serve

Directions

  • STEP 1 Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, for 3 minutes. Stir in kumara and carrots and cook, stirring often, for 5 minutes. Add curry paste and cook, stirring, for 2 minutes. Add cauliflower and canned tomatoes. Cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 30 minutes.
  • STEP 2 Add chickpeas and coconut cream. Cover and simmer, stirring occasionally, over low heat for 30 minutes. Stir in spinach and mini roma tomatoes. Cook for 5 minutes. Spoon into a serving bowl. Serve with basmati rice, mango chutney and fresh mint leaves.

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