1. Place oil in a large saucepan or soup pot. 2. Add onions and saute until beatiful and caramelised brown. 3. I sometimes add a splash of water if the onions aren't browning in oil. 4. When onions are done and curry paste and fry about 5 minutes. 5. Add garlic and ginger and fry 2 minutes more. 6. Do not burn. 7. Add potatoes and carrots and saute a further 2-3 minutes. 8. Add tinned tomatoes, water, stock cube and bay leaf and reduce heat to a simmer. 9. Simmer for about half and hour, then add cauliflower. 10. Allow the curry to simmer until thickened and reduced. 11. Stir occasionally. 12. You can add seasoning as per taste. 13. I reccomend cinnamon, coriander and cayenne pepper. 14. Serve with your favourite condiments. ---------------------------------------------------------------------------
Nutrition
Ingredients
