Cauliflower, Tomato and Green Pea Curry
Recipe type: Vegetables
Serves: 4
  • 800 g cauliflower, separated into flowerets
  • 1 1/2 Cups fresh or frozen green peas
  • 1 medium onion, thinly sliced
  • 1 teaspoon mashed garlic
  • 1 teaspoon grated ginger
  • 4 Tablespoons ghee or butter
  • 3/4 teaspoons turmeric
  • 1 Tablespoon ground coriander
  • 1 Tablespoon vindaloo paste
  • 2 teaspoons sugar
  • 2 cardamoms, opened
  • 3/4 Cup yogurt
  • 2 l tomatoes, cut into wedges
  1. Preparation time: 25 minutes Cooking time: 20 minutes
  2. Boil the cauliflower and peas in water until tender. Drain. Cook the onion, garlic and ginger in the ghee until golden and tender. Add the turmeric, coriander, vindaloo, sugar, cardamoms and yoghurt and cook for 3-4 minutes. Add the tomatoes and cook 3-4 minutes. Add cauliflower and peas. Simmer for 3-4 minutes and serve hot with rice.
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