1/4 cup (60ml) olive oil
2 brown onions, halved, thinly sliced
3 teaspoons ground coriander
1 teaspoon salt
2 teaspoons ground cumin
1/2 teaspoon chilli powder
1 1/2 teaspoons ground turmeric
600g cauliflower, cut into florets
600g chat potatoes, quartered
400g diced tomatoes
270ml coconut cream
2 cups (300g) frozen peas
Fresh coriander leaves, to serve
Steamed SunRice White Medium Grain Rice and pappadums, to serve
Heat oil in a large saucepan over a medium-low heat. Add onions and salt. Cook, uncovered, stirring occasionally, for 20-25 minutes, or until onions are golden brown. Add spices and cook, stirring, for 1 minute.
Add cauliflower and potatoes to the pan. Toss to coat in spice mix. Add tomatoes and stock. Cover and cook for 20 minutes. Add coconut cream and simmer, uncovered, over medium heat for 10 minutes.
Add peas and cook, uncovered, for a further 10 minutes, or until all vegetables are tender.
Top curry with coriander leaves. Serve with rice and pappadums.