Belinda Moore

I made this last week, based on this recipe. Here’s my version:

• 2 tbspn light olive oil
• 1 brown onion, finely chopped
• 4 cloves garlic, crushed
• 1 tbs curry powder (could have used more)
• 600g potatoes, peeled, cut into 1.5cm pieces
• whole large cauliflower, cut into small florets
• 3 cups water + 1 tbspn Massel’s Vegetable stock powder
• 2 cups tomato puree
• 1 cup natural yoghurt
• 1 tbspn cornflour
• 2 cups frozen peas
• Jasmine rice, to serve
• Yoghurt, extra, to serve

Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook for 1 minute or until aromatic. Add the curry powder, potato and cauliflower, and stir until well combined.

Add the water, stock and tomato puree to the pan and simmer, uncovered, for 20 minutes or until the potato is tender.

Combine the yoghurt and cornflour in a small bowl. Gradually add to the potato mixture, stirring constantly until well combined. Add the peas and reduce heat to low. Simmer for 2 minutes or until the peas are tender and the mixture is heated through.

Spoon rice among serving bowls and top with the curry mixture. Serve with extra yoghurt.