C41 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 c41 curry base sauce | 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
- Heat the oil in a wok or heavy pan, over a medium heat, and fry the cumin for a few seconds.
- Add 120 ml of c41 base sauce, salt, ground coriander, turmeric and red or green chilli.
- Cook, stirring, for 3 min adding the rest of the c41 base sauce.
- Increase the heat and add the potato, cauliflower and peas and stir gently to heat through for 3 min.
Serving
- Stir in the chopped coriander and serve with rice or naan bread.
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