Name: Cauliflower and green pea curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon ghee or oil; 1 medium (150g) brown onion, chopped finely; 2 clove garlic, crushed; 2 piece (10g) fresh ginger, grated; 1/4 cup (75g) hot curry paste; 1/4 cup (180ml) cream; 600 gram cauliflower florets; 2 large (440g) tomatoes chopped coarsely; 1 cup (120g) frozen peas; 1 cup (280g) yoghurt; 3 hard-boiled eggs, sliced thinly; 1/4 cup finely chopped fresh coriander

Cauliflower and green pea curry

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Serves 4

Prep

20M

Cook

30M

Total

50M

Ingredients

2 tablespoon ghee or oil

1 medium (150g) brown onion, chopped finely

2 clove garlic, crushed

2 piece (10g) fresh ginger, grated

1/4 cup (75g) hot curry paste

1/4 cup (180ml) cream

600 gram cauliflower florets

2 large (440g) tomatoes chopped coarsely

1 cup (120g) frozen peas

1 cup (280g) yoghurt

3 hard-boiled eggs, sliced thinly

1/4 cup finely chopped fresh coriander

Method

1.Heat ghee or oil in a large saucepan; cook onion, garlic and ginger, stirring, until onion softens. Add paste; cook, stirring, until mixture is fragrant.

2.Add the cream; bring to the boil, then reduce heat. Add cauliflower and tomato; simmer, uncovered, for 5 minutes, stirring occasionally.

3.Add peas and yoghurt; stir over low heat for about 5 minutes or until peas and cauliflower are just cooked.

4.Serve curry with egg and coriander.

Suitable to freeze without yoghurt and egg. Suitable to microwave.
Note

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Ingredients

Method

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