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Cauliflower and 
Pea Curry

This vegetable curry is the perfect meat-free mid-week meal for the cool-weather months.

Cauliflower and 
Pea Curry

Serves 6

50g butter or ghee

1 large onion, peeled, diced

1 tbsp fresh ginger, grated

4 cloves garlic, crushed

3 green chillies, chopped

1 tsp chilli powder

2 tbsp garam masala

1 tsp fenugreek seeds, ground  (optional)

1 tsp turmeric

3 large potatoes, peeled, diced

1 lemon, juice only

¼ cup tomato paste

1 cauliflower, divided into florets

1 cup peas

Cucumber raita

1 telegraph cucumber, peeled, 

seeded, finely chopped

1 cup plain unsweetened yoghurt

1 tsp ground cumin

1 tsp mustard powder

½ tsp grated fresh ginger

Optional

1 bunch coriander leaves, to garnish

tomato kasundi, to serve

chapatis, to serve

white rice, steamed, to serve 

 

Melt butter in a large, deep sauté pan, add the onion, ginger, garlic and chillies and fry until the onions are golden brown, about 5 minutes. Add the spices, potatoes and season to taste. Cook for 5 minutes more.

Stir in the lemon juice, tomato paste, cauliflower and peas. Add 4 cups of warm water and cook for 30 minutes until potatoes are tender, stirring occasionally. Season to taste.

To make the raita, place the cucumber and yoghurt in a bowl and mix well. Add cumin, mustard and ginger and stir well. Season to taste. Chill in fridge until ready to serve.

Put aside 2 cups of curry for tomorrow’s lunch. Divide remaining curry across six bowls, garnish with coriander leaves. Serve with raita, tomato kasundi, chapatis and rice.

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Pea Curry


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