60 ml (2 fl oz) 1/4 cup vegetable oil
1 large onion, sliced
2 cloves garlic, crushed
2 green chillies, seeded and chopped
1 cauliflower, cut into small flowerets
1/2 teaspoon turmeric
1 teaspoon Garam Masala
1 green pepper (capsicum)
1 red pepper (capsicum)
1 orange or yellow pepper (capsicum)
salt and pepper
1 tablespoon chopped fresh coriander, to garnish
1 large onion, sliced
2 cloves garlic, crushed
2 green chillies, seeded and chopped
1 cauliflower, cut into small flowerets
1/2 teaspoon turmeric
1 teaspoon Garam Masala
1 green pepper (capsicum)
1 red pepper (capsicum)
1 orange or yellow pepper (capsicum)
salt and pepper
1 tablespoon chopped fresh coriander, to garnish
method
1. Heat oil in a large saucepan, add onion and fry over a medium heat for 8 minutes or until soft and golden brown.
2. Stir in garlic, chillies and cauliflower and fry for 5 minutes, stirring occasionally.
3. Stir in turmeric and garam masala and fry for 1 minute.
4. Reduce heat, add 60 ml (2 fl oz) 1/4 cup water and cook, covered, for 10-15 minutes, until cauliflower is almost tender.
5. Cut peppers (capsicums) in half lengthwise, remove stalks and seeds, then slice peppers (capsicums) finely.
6. Add to pan and cook for a further 3-5 minutes, until softened.
7. Season with salt and pepper. Serve hot, garnished with chopped coriander.
2. Stir in garlic, chillies and cauliflower and fry for 5 minutes, stirring occasionally.
3. Stir in turmeric and garam masala and fry for 1 minute.
4. Reduce heat, add 60 ml (2 fl oz) 1/4 cup water and cook, covered, for 10-15 minutes, until cauliflower is almost tender.
5. Cut peppers (capsicums) in half lengthwise, remove stalks and seeds, then slice peppers (capsicums) finely.
6. Add to pan and cook for a further 3-5 minutes, until softened.
7. Season with salt and pepper. Serve hot, garnished with chopped coriander.
serving amount
serves 4
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