Indo Thai Cauliflower Curry |
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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 4 |
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A coconut based curry gives cauliflower a truly fabulous taste. Its completely for the microwave and is truly finger-licking good. A great choice for an everyday dinner side dish. Ingredients:
2 cups cauliflower, cut into even sized small florets |
1 cup green peas |
2 bay leaves |
4 tablespoons tomato puree |
2 tablespoons fresh curds |
1/2 teaspoon sugar |
1 teaspoon celery (optional) |
1 1/2 tablespoons oil |
salt |
1 onion, chopped |
2 tablespoons fresh coconut, grated |
2 cloves garlic |
2 teaspoons coriander seeds (dhania) |
1 teaspoon cumin seed (jeera) |
1/2 inch ginger (12mm) |
2 teaspoons poppy seeds (khus-khus) |
4 whole red chilies |
Directions:
1. In a glass bowl, combine half of the oil and cauliflower.
2. Cover with a lid and microwave on HIGH for 4 minutes.
3. Remove and keep aside.
4. In the same bowl, combine green peas with 2 tbsp water and microwave on HIGH for 1 minute.
5. In another glass, combine the remaining oil, bay leaves and the prepared paste and microwave on HIGH for 2 minutes.
6. Add the tomato paste,curds,cauliflower,green peas,sugar,celery,1/2 cup of water and salt and microwave on HIGH for a further 4 minutes till the veggies turn soft.
7. Serve hot.
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