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.
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
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.
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.
serving amount
serves 4
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