Carrot, kumara & cauliflower rojan josh curry
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
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.
Good for you ... Carrots
The old saying that carrots help you see in the dark is due to their high content of beta carotene, which the body converts to vitamin A and uses for normal vision.
A good source of vitamin C, one of the vitamins needed for the normal functioning of the immune system.
Provide dietary fibre, whether raw or cooked. Dietary fibre helps keep the intestine healthy.