Name: Cauliflower and green pea curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon ghee or oil; 1 medium (150g) brown onion, chopped finely; 2 clove garlic, crushed; 2 piece (10g) fresh ginger, grated; 1/4 cup (75g) hot curry paste; 1/4 cup (180ml) cream; 600 gram cauliflower florets; 2 large (440g) tomatoes chopped coarsely; 1 cup (120g) frozen peas; 1 cup (280g) yoghurt; 3 hard-boiled eggs, sliced thinly; 1/4 cup finely chopped fresh coriander

Ingredients

2 tablespoon ghee or oil

1 medium (150g) brown onion, chopped finely

2 clove garlic, crushed

2 piece (10g) fresh ginger, grated

1/4 cup (75g) hot curry paste

1/4 cup (180ml) cream

600 gram cauliflower florets

2 large (440g) tomatoes chopped coarsely

1 cup (120g) frozen peas

1 cup (280g) yoghurt

3 hard-boiled eggs, sliced thinly

1/4 cup finely chopped fresh coriander

Method

1.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.

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

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

4.Serve curry with egg and coriander.

Suitable to freeze without yoghurt and egg. Suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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