Low-fat vegetable tikka masala
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 2 | smalls | Onions; sliced |
| 350 | grams | Potatoes; peeled, cut Into |
| Wedges | ||
| 225 | grams | Cauliflower florets |
| 2 | Carrots; peeled and sliced | |
| 4 | tablespoons | Sharwood's Tikka |
| Masala Curry Paste | ||
| 1 | can | Admiral Tomatoes; (400 gram ) |
| 150 | millilitres | Water |
| 100 | grams | Frozen peas |
| 4 | tablespoons | Creme fraiche |
| Salt; to taste | ||
Directions
Heat oil in a large pan and cook onions until golden. Add all other minutes vegetables, except peas. Stir in Tikka curry paste, canned tomatoes and water, then cover and simmer for 20 minutes. Stir in the peas and creme fraiche, and salt to taste. Simmer uncovered for a further 10 minutes.
Serve hot with Basmati Rice and fresh Sharwood's Naan Bread.
NOTES : Preparation Time: 10 minutes. Cooking Time: 30 minutes.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.