- 1 Greek yoghurt tub
- 1 basmati rice sahcet
- 1 madras curry paste sachet
- 1 tomato polpa can
- 1 cauliflower piece
- 2 carrots
- 1 cucumber
- 1 dutch cream potato
- 1 long red chilli
- 1 brown onion
- 1 coriander bunch
This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.
Pantry staples: Cooking oil, salt, sugar, vinegar
Allergens: Garlic, dairy, onion
Chef's note: Madras is usually spicy due to the heavy use of chilli powder. It is served with raita and rice to help with the heat of the curry. Feel free to add a little chilli powder if you like.
1. Prepare the ingredients
Wash the vegetables. Finely chop the cucumber and half of the coriander. Roughly chop the remaining coriander. Peel and cut the carrot and potatoes into large pieces. Break the cauliflower into small florets. Thinly slice the onion and chilli.
2. Brown the onion
Heat a splash of oil in a saucepan over low heat. Add half of the the onion and cook for 10 minutes, stirring often, or until the onion turns a dark brown colour.
3. Cook the curry
Add the curry paste and cook for 2 minutes. Add the tomato polpa, carrot, potato and just enough water to just cover the vegetables. Bring to a boil, reduce the heat and simmer for 5 minutes.
4. Add the cauliflower
Add the cauliflower and simmer, lid on, for 5 minutes or until the vegetables are soft.
5. Make the pickle
Meanwhile, place the remaining onion and chilli to taste in a bowl. Sprinkle with a little salt and leave to sit for 5 minutes. Wash off the salt and mix in a splash of vinegar and a pinch of sugar.
6. Cook the rice
Place the rice in a bowl and wash with cold water. Bring a saucepan of water to the boil. Add the rice and boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.
7. Make the raita
Place the yoghurt, cucumber and finely chopped coriander in a bowl and mix well. Season to taste.
8. To serve
Divide the rice and curry between serving plates and sprinkle with remaining coriander. Serve with the pickles and raita.