Snapguide

How to cook cauliflower, sweet potato & pea curry

Cook Cauliflower, Sweet Potato & Pea Curry

6
STEPS
INGREDIENTS
Prepare all vegetable, chilli and onion. As for panch poran- add equal amounts of nigella, fennel, cumin, black mustard and fenugreek seeds to make up 1 tspn.

Prepare all vegetable, chilli and onion. As for panch poran- add equal amounts of nigella, fennel, cumin, black mustard and fenugreek seeds to make up 1 tspn.

Heat heavy based pan. Initially caramelize onion without any oil or ghee.

Heat heavy based pan. Initially caramelize onion without any oil or ghee.

Once the onion has colored slightly add ghee. Cook for a minute before adding panch poran. Cook for a further 10 minutes till onion is golden brown.

Once the onion has colored slightly add ghee. Cook for a minute before adding panch poran. Cook for a further 10 minutes till onion is golden brown.

Add cauliflower, sweet potato and chillies. Cook stirring frequently for 3 minutes

Add cauliflower, sweet potato and chillies. Cook stirring frequently for 3 minutes

Stir in the ginger puree, paprika, cumin, turmeric and ground chilli. Cook while stirring continuously for 3 minutes.

Stir in the ginger puree, paprika, cumin, turmeric and ground chilli. Cook while stirring continuously for 3 minutes.

Add tomatoes and peas.

Add tomatoes and peas.

Stir in yoghurt/ sour cream and stock. Season with salt & sugar to taste. Simmer for 20 minutes or until vegetable is tender.

Stir in yoghurt/ sour cream and stock. Season with salt & sugar to taste. Simmer for 20 minutes or until vegetable is tender.

Remove from flame, sprinkle with garam masala.

Remove from flame, sprinkle with garam masala.

Transfer to a warm serving dish. Garnish with coriander and serve immediately.

  • 4.0Tbsp Ghee/ Vegetable Oil
  • 2.0 Onion finely sliced
  • 1.0tsp Panch Poran
  • 1.0 Cauliflower, broken into small florets
  • 350.0g Sweet Potato, diced
  • 2.0 Green Chillies, deseeded, diced
  • 1.0tsp Ginger Puree
  • 2.0tsp Paprika
  • 1.5tsp Ground Cumin
  • 1.0tsp Ground Turmeric
  • 0.0tsp Ground Chilli
  • 3.0 Tomatoes, quartered
  • 200.0g Peas
  • 3.0Tbsp Greek Yoghurt/ Sour Cream
  • 225.0ml Vegetable Stock
  • 1.0tsp Garam Masala
  • Salt & Sugar to taste
  • Coriander Sprig for Garnish (optional)