Inspiration
30g Grated Carrot
60g Diced Onions
250g Sweet Potato
2 tsp Korma Powder
1/4 tsp Ground Pepper
125g Cauliflower
1 tsp Tomato Puree
300ml Water
1 tsp Garlic Puree
3 tbsp Mango Chutney
2 tsp Plain Flour
In a large pan fry the onions and carrots until soft.
Coat the onions and carrots in flour and curry powder.
Add all the remaining ingredients, APART from the Cauliflower and Sweet Potato and cook for 2 mins until all mixed together.
Add most of the water. Blitz the sauce. (Keep some water back in case sauce is too thick).
Turn the heat down, add the Cauliflower and Sweet Potato, simmer for approximately 30 mins or until the vegetables are soft.
Transfer to Gastro for service.