Saucy Bombay Potatoes
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
1 tbsp olive oil1 onion, sliced
2 garlic cloves, crushed
4 medium British potatoes, peeled and cubed
1/4 cauliflower, cut into florets
2 tbsp medium curry paste
400g can chopped tomatoes
300ml vegan vegetable stock
large handful baby spinach leaves
1 tbsp fresh coriander, chopped
method:
- Heat the oil in a large, lidded saucepan and add the onion and garlic. Cook for a couple of minutes with the lid off, taking care not to burn the garlic.
- Add the potatoes and cauliflower before adding the curry paste. Stir the paste well into the vegetables and cook for a further minute or two until well combined.
- Add the can of chopped tomatoes and stock, bring to the boiland cover with the lid. Simmer for 15-20 minutes until the potatoes are soft. Stir through the baby spinach leaves and coriander, and serve.
Did you make this recipe?
Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood
