cauliflower & sweet potato curry

Ingrediants
500g cauliflower (about 1/2 a large cauliflower), cut into large chunks
300g sweet potato (you can use pumpkin if you don't have enough or don't have any), cut up into 1cm cubs
2 large potatoes, sliced or cubed
1 onion, chopped
1 clove of garlic, crushed (you can use jar if you don't have fresh)
1tsp fresh ginger (if you don't like it leave it out)
1tbls curry powder (if you want different flavour try, the yellow/green/red curry paste)
2tsp ground cumin (if you don't have it you can leave it out)
400g can of diced tomatoes
1 cup of vegetable stock
1/3 cup frozen peas
cooking spray.

1. Heat oil in a stock pot/pressure cooker, over medium heat. Add onion, garlic and ginger and cook for approx 2 mins. Stir in curry powder and cumin and cook for a further min.
2. Add tomatoes and stock and bring to the boil.
3. Add prepared vegetables, reduce heat to simmer for 20-30 mins until tender.

If you are using a pressure cooker, add all ingredients at step 2. Once pressure is reached, reduce heat, and leave for 10 minutes, then turn off heat and let steam escape.

4. add peas and cook for a further 5 mins until peas cooked.

Serve with rice or couscous.

Make sure you have all your vegetables prepared beforehand.


NB: sorry it's late, but this one is a winner in our house, I just love it.