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WATCH: How to make an easy vegetarian curry

Rhodes Quality
6 servings Prep: 10 mins, Cooking: 30 mins
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Brought to you by Rhodes.

By Bianca Jones June 01 2021
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Ingredients (17)

1 tin Rhodes Chopped Tomatoes
1/2 cup cashews
2 tbsp olive oil
1 onion — chopped
1 tsp fresh garlic
1 tsp fresh ginger
1 tsp ground cumin
1 1/2 tsp garam masala
1 tsp ground coriander
1 tsp chilli powder
1/2 tsp ground turmeric
1 tin coconut milk
1 tbsp Rhodes Tomato Paste
salt
1 cauliflower head — cut into florets
1 large sweet potato — cubed
8 - 10 baby aubergines — halved
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Method:

Blend the Rhodes Chopped Tomatoes and cashews until smooth.

Sauté the onion in olive oil until translucent and lightly golden.

Add the fresh garlic and ginger to the onions, followed by the spices. Fry until fragrant.

Add the coconut milk, followed by the Rhodes Tomato Paste and the blended cashew nut mixture. Leave to simmer and reduce slightly.

Add the cauliflower, sweet potato and baby aubergines, cover with a lid, and simmer until the veggies are cooked through.

Serve with basmati rice, poppadoms and fresh tomato salsa.

Notes: add cooked shredded chicken at the end for a chicken and veg version.

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