Potato Cauliflower Pea Curry

1 tablespoon coconut oil

1 brown onion, coarsely chopped

2 garlic cloves, crushed

1 tablespoon finely grated ginger

1 long green chilli, seeded, finely chopped

1 teaspoon ground turmeric

2 teaspoons fennel seeds

4 desiree potatoes, cut into eighths

200g cauliflower, cut into florets

4 ripe tomatoes, coarsely chopped

1 cup (150g) fresh or frozen peas

1 teaspoon garam masala


Heat coconut oil in a large saucepan over medium heat. Add onion, garlic, ginger and chilli. Cook, stirring, for 5 minutes or until onion softens. Add turmeric and fennel seeds. Cook, stirring, for 1 minute or until aromatic. Add potato, cauliflower and tomato. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 20 minutes or until potato is tender and sauce thickens.

Add peas and garam masala, and stir to combine. Cook for 2-3 minutes or until peas are tender. Season.



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