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PrintBROAD BEAN AND CAULIFLOWER CURRY
This is a hot and spicy vegetable curry, tasty when served with cooked rice (especially a brown basmati variety), a few poppadums and cucumber raitha.
Serves :
4
Preparation Method :
- Blend the chopped garlic, ginger, chopped chilli, and 15 ml / 1 tablespoon of the oil in a food processor or blender until the mixture forms a smooth paste.
- In a large, heavy pan, fry the sliced onion and chopped potato in the remaining oil for 5 minutes.
- Stir in the spice paste and curry powder. Cook for another minute.
- Add the cauliflower florets to the onion and potato and stir well until they combine with the spicy mixture.
- Pour in the stock and bring to boil over medium to high heat.
- Season well, cover, and simmer for 10 minutes. Add the beans with the liquid from the can and cook, uncovered, for further 10 minutes.
- Check the seasoning and adjust if necessary.
- Add a good squeeze of lemon juice, if you like, and serve hot, garnished with coriander and accompanied by plain boiled rice.
INGREDIENTS
- 1 garlic cloves, chopped
- 1 inch piece fresh root ginger
- 1 fresh green chilli, seeded and chopped
- 2 tablespoons Cooking oil
- 1 onion, sliced
- 1 large potato, chopped
- 1 tablespoon curry powder, mild or hot
- 1 cauliflower, cut into small florets
- 600 ml vegetable stock
- 300 grams broad (fava) beans
- Juice of ½ lemon (optional)
- Salt and ground black pepper
- Fresh coriander (cilantro) sprig, to garnish
- Plain rice, to serve
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