cauliflower and green pea curry
This recipe is delicious and easy!
ingredients:
half a cauliflower
one cup of peas
two large tomatoes (coarsely chopped)
one onion
two cloves garlic (crushed)
piece of fresh ginger, a few centimetres in length (finely grated)
one cup yoghurt
one cup cream
curry paste (I will detail at the end)
method:
Precook the cauliflower in your preferred method.
Cook the onion, garlic and ginger in a little bit of oil, until the onion is soft. Add the curry paste, and fry until fragrant. Add the cream, and allow it to boil, then turn down the heat and add the cauliflower and tomatoes. Allow to simmer for about five minutes, maybe ten, until the tomatoes are looking cooked but not decomposing. Add the peas, and stir in the yoghurt, and simmer until the peas are just nicely cooked.
This is probably derived from an Indian recipe, what with all the cream and the fact it's supposed to be cooked with ghee (but I don't use ghee, so I skipped that bit).
the curry paste:
The recipe I was vaguely following calls for "1/4 hot curry paste" and either this curry is supposed to kill you, or they lied. I used my standard "fast and hot" curry paste, which is where I mix equal parts garam masala and chilli flakes or powder, until I've got an amount that looks good, and add a little water to turn it into paste. A quarter cup of this was too much! In future, I will use an eight of a cup, although I instead added a whole lot more yoghurt, which I think has solved the problem.
ingredients:
half a cauliflower
one cup of peas
two large tomatoes (coarsely chopped)
one onion
two cloves garlic (crushed)
piece of fresh ginger, a few centimetres in length (finely grated)
one cup yoghurt
one cup cream
curry paste (I will detail at the end)
method:
Precook the cauliflower in your preferred method.
Cook the onion, garlic and ginger in a little bit of oil, until the onion is soft. Add the curry paste, and fry until fragrant. Add the cream, and allow it to boil, then turn down the heat and add the cauliflower and tomatoes. Allow to simmer for about five minutes, maybe ten, until the tomatoes are looking cooked but not decomposing. Add the peas, and stir in the yoghurt, and simmer until the peas are just nicely cooked.
This is probably derived from an Indian recipe, what with all the cream and the fact it's supposed to be cooked with ghee (but I don't use ghee, so I skipped that bit).
the curry paste:
The recipe I was vaguely following calls for "1/4 hot curry paste" and either this curry is supposed to kill you, or they lied. I used my standard "fast and hot" curry paste, which is where I mix equal parts garam masala and chilli flakes or powder, until I've got an amount that looks good, and add a little water to turn it into paste. A quarter cup of this was too much! In future, I will use an eight of a cup, although I instead added a whole lot more yoghurt, which I think has solved the problem.