• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 160g potatoes
  • 150g cauliflower, cut into florets
  • 1 red chilli, halved, seeded and sliced
  • 45g carrot, diced
  • 1 tbsp minced ginger
  • 1 clove garlic, chopped
  • 1 stalk curry leaves
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp turmeric powder
  • ½ tsp meat curry powder
  • 200ml water
  • Seasoning
  • ¼ tsp salt or to taste
  • ¼ tsp sugar
  • ½ tsp chicken stock granules
  • 1/8 tsp pepper


  1. Peel potatoes and cut into 2cm cubes then soak in a bowl of water (this is to prevent browning).
  2. Heat oil and fry mustard seeds. When mustard seeds begin to pop add ginger, garlic and curry leaves. Fry until fragrant. Add turmeric powder, meat curry powder, potatoes, cauliflower and carrot. Continue to fry until aromatic.
  3. Pour in water and bring to the boil. Cover and simmer until mixture is fairly dry and vegetables are cooked right through. Dish out and serve.

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