BEST BOMBAY VEGE CURRY
WITH CAULIFLOWER RICE SERVES 4 HANDS-ON TIME 15 minutes COOK TIME 45 minutes
For Bombay curry sauce (or use a jar variety)
1 tablespoon butter
2 onions, roughly chopped
3 cloves garlic, peeled
2cm piece of ginger, peeled and roughly chopped 1 star anise (optional)
1 cardamom pod (optional)
2 tablespoons curry powder
½ teaspoon chilli powder
1 teaspoon ground cumin
400g can chopped tomatoes
½ cup cream or coconut cream (optional)
For the vege curry
½ cauliflower, cut into small florets
1 capsicum (any colour), diced into 2cm pieces
2 cups peeled, diced pumpkin (about ¼ of
a pumpkin)
1 medium-sized eggplant (or 2 large zucchinis),
diced into 2cm pieces
200g paneer or haloumi, diced into 1-2cm pieces 4 hard-boiled eggs, peeled and quartered (optional) To serve:
Cauli Rice enhanced with broccoli (recipe on page 130) ¼ cup Greek-style yoghurt 1. Heat the butter in a medium-sized pan over medium heat. Add the onion, garlic and ginger with a pinch of salt. Cook, stirring regularly, for
4-5 minutes or until nicely golden.
2. Add the whole and ground spices and cook, stirring, for about 1 minute or until fragrant.
3. Add the tomatoes, along with a can full of water. Bring to the boil. Reduce the heat to low and simmer, uncovered, for 12-15 minutes or until the sauce has thickened slightly and the onion is soft. 4. Use a hand-held or jug blender to blend the sauce until smooth. Stir in the cream (if using) and season to taste with salt and freshly ground black pepper. 5. Add the chopped vegetables to the Bombay sauce. Bring back to a simmer and cook gently for 15-18 minutes or until the vegetables are soft. In the final 3-5 minutes, add the paneer or haloumi and the eggs (if using). Make your Cauli Rice while the vegies finish cooking.
6. To serve, spoon the curry over your Cauli Rice and drizzle with yoghurt.
Note: You can make the sauce a day or two ahead, if you like. After stirring in the cream (if using), let the sauce cool. Refrigerate until needed.
Bring to a simmer before adding your vegetables.
NUTRITION (per serve) incl Cauli Rice 2603kJ/623 cal. Protein 32.2g. Sat fat 17.8g. Carbs 32.2g. Fibre 20.2g. Sodium 1642mg.