Indian Broad Bean And Cauliflower Curry Recipe

ingredients

2 cloves garlic, chopped
1 cube (1 inch size) fresh ginger
1 fresh chili, seeded and chopped
1 1/2 tablespoon oil
2 onion, sliced
2 potato, chopped
3 tablespoons ghee or butter
1 tablespoon curry powder, mild or hot
1 cauliflower, cut into small florets
2 1/2 cups stock
2 tablespoons coconut
1 can (9 ounce size) broad beans, and liquid
1/2 lemon, juice of (optional)
salt
ground black pepper
fresh cilantro, chopped, to garnish

directions

Blend the garlic, ginger, chili and oil in a food processor or blender until they form a smooth paste.

Fry the onion and potato in the ghee or butter for 5 minutes, then stir in the spice paste and curry powder, roughly 1 minute.

Add the cauliflower florets and stir well into the spicy mixture, then pour in the stock. Bring to the boil and mix in the coconut. Season and simmer for 11 minutes.

Add the beans and their liquid and cook, uncovered, for a further 12 minutes.

Check the seasoning and add a good squeeze of lemon juice, if liked.

Serve hot, garnished with the chopped cilantro.

cook's notes

This is a hot and spicy vegetable curry, ideal when served with cooked rice (especially a brown basmati variety), small poppadums and maybe a cooling cucumber raita as well.

nutrition data

279 calories, 17 grams fat, 29 grams carbohydrates, 7 grams protein per serving.

reviews & comments

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