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Cauliflower & green pea curry

 
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Cauliflower & green pea curry

Serving size: Serves 4
Cuisine type: Indian
Cooking time: Less than 60 minutes
Special options: Diabetic, Low Carb, Vegetarian
Course: Lunch, Main
Favourite flavours: Curry, Easy recipes

Cauliflower & green pea curry
INGREDIENTS

2 tablespoons ghee or oil
1 medium (150g) brown onion,
chopped finely
2 cloves garlic, crushed
2cm piece (10g) fresh ginger, grated
¼ cup (75g) hot curry paste
¾ cup (180ml) cream
600g cauliflower florets
2 large (440g) tomatoes, chopped coarsely
1 cup (120g) frozen peas
1 cup (280g) yogurt
3 hard-boiled eggs, sliced thinly
¼ cup finely chopped fresh coriander
METHOD

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.

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

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

Serve curry with egg, coriander and steamed basmati rice, if desired.

Suitable to freeze without yogurt and egg. Suitable to microwave.


COOK’S NOTE: Ghee is clarified butter, available from supermarkets.
 
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