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PrintCAULIFLOWER, TOMATO AND GREEN PEA CURRY
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Boil the cauliflower and peas in water until tender. Drain.
- Cook the onion, garlic and ginger in the ghee until golden and tender. Add the turmeric, coriander, vindaloo, sugar, cardamoms and yogurt and cook for 3-4 minutes. Add the tomatoes and cook 3-4 minutes.
- Add cauliflower and peas. Simmer for 3-4 minutes.
- Serve hot with rice.
INGREDIENTS
- 2 small cauliflower, separated into small flowerets
- 400 grams fresh or frozen green peas
- 2 medium-sized onion, thinly sliced
- 2 teaspoon mashed garlic
- 2 teaspoon grated ginger
- 5 tablespoons ghee
- 1 teaspoon turmeric
- 2 tablespoon ground coriander
- 2 tablespoon vindaloo paste
- 3 teaspoons sugar
- 3 cardamoms, opened
- 200 ml plain yoghurt
- 3 large tomatoes cut into thin wedges
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