Recipe by English_Rose
Suitable for vegetarians, this is a great mild recipe to experience Indian cuisine at home and perfect for introducing kids to spices. Best served on a bed of rice.
Top Review by SheCooksToConquer
The comment from my son was "This is okay, but there's nothing special about it." Husband agreed. They didn't dislike it, both ate their servings, but neither wanted it again. I liked the cauliflower and thought the spices smelled wonderful, but it was a bit too mild for us.
- 2 tablespoons vegetable oil
- 1 red onion, cut into wedges
- 2 carrots, peeled and thickly sliced
- 1 cauliflower, broken into florets
- 1 green chili pepper, deseeded and chopped
- 2 garlic cloves, crushed
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1⁄4 teaspoon ground coriander
- 1 teaspoon garam masala
- 2⁄3 cup vegetable stock
- 1 teaspoon salt
- 3 ounces frozen peas
- 6 tablespoons natural yoghurt
Directions See How It's Made
- Heat the oil in a frying pan over a medium heat and add the onion. Cook for 3–4 minutes, until beginning to soften.
- Add the carrots, cauliflower, chili, garlic, ginger and spices, and cook for 3 minutes further.
- Pour in the stock, cover and cook for 6–7 minutes until almost tender.
- Add the peas and cook for a further 2–3 minutes until all the vegetables are tender. Take off the heat and stir in the yoghurt until it has thickened.
- Serve with white rice.