Indian Curry with Cauliflower, Tomatoes and Peas
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 small cauliflower, cut into small florets
- 250 g peas, fresh or frozen (not dried!)
- 1 vegetable onion (s), cut into thin rings
- 1 teaspoon garlic, squeezed
- 1 teaspoon ginger, freshly grated
- 4 tablespoon ghee or clarified butter
- 0.5 teaspoon ½ turmeric
- 1 teaspoon coriander powder
- 1 tablespoon spice paste (hot Vindaloo paste)
- 2 teaspoons sugar
- 2 cardamom pods, which only the whole seeds
- 180 g natural yourt
- 2 large tomato (s), very ripe, cut into wedges
- salt
Print Recipe
Pin Recipe Instructions
- Cook the cauliflower florets and peas in water until soft. Fry the onions, garlic and ginger in ghee or clarified butter. Then add turmeric, coriander, Vindaloo paste, sugar, cardamom and yoghurt and cook for 3 - 4 minutes.
- Then add the tomato wedges and simmer for another 3 - 4 minutes. Then add the cauliflower and peas and cook for a few minutes.
- If necessary, add salt to taste. Serve hot.
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