Monday, May 21, 2007

Cauliflower, cabbage and pea curry

Little Miss Bad Chickpeas,...Little Miss Greedy Me searched high and low for you, every nook and corner, not knowing you were masked in identity as garbanzo beans. Now I find you, I have to cook you, not in a hurry but in a curry.

Vegetable Curry - Cauliflower, Cabbage and Pea Curry (serves 4)
Ingredients:
-1 tablespoon olive oil
-1 onion, chopped
-2 cloves garlic, peeled and crushed
-2 tsps curry powder
-2tsp chili pasta
-1 tsp ground turmeric
-1 tsp ground coriander
-1 small head of cabbage
-1/2 head cauliflower, chopped into small florets
-1 cup frozen peas
-1 can garbanzo beans/chickpeas
-~1cup coconut milk, adjust according, in ratio with broth or water
-~1cup broth

Method:
1. Heat the oil in a saucepan over a medium heat and cook onion, garlic, curry powder, turmeric, chilli paste, and coriander together until onion is soft and the mixture is fragrant - about 2mins. Add the peas, and garbanzo beans and coconut milk and broth/stock.

2. Reduce heat and simmer for 8-10mins. Add the cauliflower and cabbage and simmer further until sauce has reduced or cabbage and cauliflower soften, then season to taste.
3. Serve with cooked rice, or any Indian oven-baked breads such as naan


Eat the Right Stuff is celebrating UK's National Vegetarian Week. I'm dedicating this vegetable curry as a vegetarian dish for this event.



Other posts:
Indonesian curry - Sayur Lodeh - Vegetables in coconut-based curry gravy
Thai-based- Tom yum glass noodles
S'pore curry - Prata, pratha and curry
Indian fish curry
Japanese curry don


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