Potato Pea and Cauliflower Curry

Ingredients (serves 4)

• 2 tsp light olive oil
• 1 brown onion, finely chopped
• 2 cloves garlic, crushed
• 2 tsp finely grated fresh ginger
• 1 tbs Patak's Madras curry paste
• 300g sebago (brushed) potatoes, peeled, cut into 1.5cm pieces
• 300g cauliflower, cut into small florets
• 375ml (1 1/2 cups) vegetable stock
• 125ml (1/2 cup) passata (tomato pasta sauce)
• 130g (1/2 cup) Pauls low-fat yoghurt
• 2 tsp cornflour
• 150g (1 cup) frozen peas
• Steamed basmati rice, to serve
• Low-fat yoghurt, extra, to serve

Method

1. 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 ginger, and cook for 1 minute or until aromatic. Add the curry paste, potato and cauliflower, and stir until well combined.
2. Add the stock and passata to the pan and simmer, uncovered, for 15 minutes or until the potato is tender.
3. 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.
4. Spoon the rice among serving bowls and top with the potato mixture. Serve with the extra yoghurt.