Home

Broad Bean and Cauliflower Curry

ingredients

serves 4
2 garlic cloves, chopped
2.5 cm (1 in) cube fresh root ginger
1 fresh green chilli, seeded and chopped
15 ml (1 tbsp) oil
1 onion, sliced
1 large potato, chopped
30 ml (2 tbsp) ghee or softened butter
15 ml (1 tbsp) curry powder, mild or hot
1 cauliflower, cut into small florets
600 ml (1 pint) 2 1/2 cups stock
30 ml (2 tbsp) creamed coconut
275 g (10 oz) can broad beans, and liquor juice of 1/2 lemon (optional)
salt and ground black pepper
fresh coriander, chopped, to garnish

method

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

2. In a large saucepan, fry the onion and potato in the ghee or butter or 5 minutes, then stir in the spice paste and curry powder. Cook for minute.

3. Add the cauliflower florets and stir well into the spicy mixture, then pour in the stock. Bring to the boil and mix in the creamed coconut, stirring until it melts.

4. Season well, then cover and simmer for 10 minutes. Add the beans and their liquor and cook, uncovered, for a further 10 minutes.

5. Check the seasoning and add a good squeeze of lemon juice, if liked. Serve hot, garnished with the chopped coriander.

What did you think?

7 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved