It can be made with left over veg - eg roasties and parsnips after a roast - but I made with raw. You would reduce the cooking time if using left over veg.
The addition of the coconut milk makes a hot, sweet curry. I used the reduced fat coconut milk - it is January after all.......
2 tbsp vegetable oil
1 large onion, sliced
1 tbsp minced garlic ( or two crushed cloves)
1 tbsp minced ginger ( or 1 tbsp chopped fresh)
1 tsp cayenne pepper
1 tsp ground tumeric
1 tsp garam masala
500g potato - peeled and cubed
500g parsnips - peeled and cubed
1 small cauliflower - broken into florets
1 can chopped tomatoes
1 can reduced fat coconut milk
100g frozen peas
Juice 1/2 lemon
1 Heat the oil in a large saucepan. Add the onion, once it begins to soften add the garlic and ginger, and cook gently for 5 minutes.
2 Add all the dry spices, and cook with the onions for 1 minutes, stirring, making sure all of the onions are coated.
3 Add the potatoes, parsnips and cauliflower, and toss to coat in the spices.
4 Add the chopped tomatoes and simmer for a couple of minutes.
5 Stir in the coconut milk and bring back to the boil.
6 Simmer for 15 - 20 minutes - until the potatoes and parsnips are just tender.
7 Add the peas, and simmer gently for 5 minutes.
8 Check the seasoning - and serve with rice or naan.
