Serves: 4-6 Prep and Cooking: 40-45 minutes
Ingredients:
- 300-400g potatoes
- 600-700g squash
- 1 head of pak choi
- 1 large onion (white or red)
- 100-150g carrots
- 100-150g parsnips
- 1 head of cauliflower
- parsley
- ½ lemon
From the cupboard:
- cooking oil
- olive oil
- 1 teaspoon curry powder (mild or hot)
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon dried garlic
- salt to taste
- ½ tin tomatoes
- 100g cheddar or parmesan
Method
- Peel and cube the potatoes and squash. Chop the onions, carrot, parsnips and pak choi.
- Start adding the prepared veg into a preheated cooking pot in the following order: onions, squash, carrots, parsnips, potatoes, pak choi. Leave a few minutes between adding each type of veg. Stir often.
- When the greens soften and start changing their colour add salt and all of the spices. Keep stirring for a minute or so. Add the tinned tomatoes (preferably chopped) and cook for 5 minutes.
- Add boiling water into the curry and cook until the roots are ready. Stir occasionally.
Cauliflower rice
- Whizz the raw cauliflower in a food processor. If you haven’t got one you can finely mince the florets.
- Add chopped parsley, the juice of the lemon and salt.
- Mix with finely grated cheddar or parmesan.
You can add crushed walnuts into the rice for extra flavour.
Image and recipe design by Pavlina