Prep: 5 mins
Cook: 35 mins
A filling vegetarian curry, with a creamy tomato and coconut gravy.
olive or canola oil spray
2 brown onions, thinly sliced
1/2 tbs curry powder
4 potatoes , cut into chunks
400 g can no-added-salt diced tomatoes
1/2 cup reduced-salt vegetable stock
270 mL reduced-fat coconut milk
500 g frozen cauliflower
2 cups frozen peas
3 cups cooked brown rice (from 1 cup uncooked rice), to serve
Substitute frozen cauliflower with ½ a head of fresh cauliflower. Add fresh cauliflower to the pan with potatoes in step 4.
Recipe adapted from LiveLighter.com.au