Cauliflower and pea curry

Serving size: Serves 2-4

 

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 large (200g) red onion, sliced thinly
• 3 cloves garlic, minced
• 1 tablespoon finely grated fresh ginger
• Korma curry paste: Process in a blender:

            4 teaspoons cumin powder
            2 teaspoon coriander powder
            3 garlic cloves, peeled
            5 cm piece ginger, peeled
            1/4 teaspoon cayenne powder
            2 teaspoon garam masala
            1/2 teaspoon Celtic sea salt
            2 tablespoons coconut oil
            2 tablespoon tomato puree
            1 small bunch fresh coriander, stalks and leaves
            2 fresh green chillies, seeded and sliced
            3 tablespoons shredded coconut

• 4 whole tomatoes (quartered)
• 1 cup (250ml) water
• 300g butternut pumpkin, cut into 2cm cubes
• ½  small (500g) cauliflower, cut into small florets
• 1 cup (120g) frozen peas
• 2 tablespoons cashew nuts
• ½ cup loosely packed coriander leaves, for serving
• Chapatti or brown rice for serving

METHOD

1. Heat oil in large saucepan over medium heat, add onion, cook, stirring, until softened. Add garlic and ginger and cook a further 2 minutes or until fragrant.
2. Add curry paste and cook, stirring, for another 2 minutes, or until fragrant.
3. Stir in tomatoes, water, pumpkin and cauliflower. Bring to the boil, then reduce heat, cover and simmer for 10 minutes or until vegetables are almost tender.
4. Add peas and cashew nuts and return to the boil. 
5. Stir most coriander leaves through curry, top with extra leaves and serve with chapatti or brown rice.

   

   I've used eggplant instead of peas here, garnished with fried shallots
   
   ©Joy Madden, April 2013