C46 Aloo Gobi

Ingredients

For 1	Continued...
150 gm potatoes	½ tspn ground coriander
100 – 125 gm cauliflower	½ tspn turmeric
1 tbspn oil	1 - 2 tspn red or green chilli
½ tspn ground cumin	1 tbspn fresh coriander
150 ml c46 curry base sauce (see note 1)	70 gm of frozen peas
¼ tspn salt

Preparation

Peel the potato and cut into approx 1 cm cubes, and boil in salted water for 10 min.
Break the cauliflower into small florets and boil in salted water for 10 min.
Rinse the frozen peas in hot water and drain.
Deseed and finely chop the chilli.
Chop the coriander.

Cooking - About 6 min

Heat the oil in a suitable pan, over a medium heat, and fry the cumin for a few seconds.
Add 80 ml of c46 base sauce, salt, ground coriander, turmeric and red or green chilli, and cook, stirring regularly, for 3 min adding a little c46 base sauce if needed to prevent drying and burning.
Increase the heat and add the potato, cauliflower and peas and stir gently to heat through for 3 min, adding c46 base sauce as needed to maintain your preffered sauce consistency.

Serving

Stir in the chopped coriander and serve with rice or naan bread.

Notes

(1) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

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