Recipe

Cauliflower and green pea curry

  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Cauliflower and green pea curry
  • 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

Cauliflower and green pea curry
  • 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.

Notes

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

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