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Cauliflower & pea curry

serves

4

people

Serves

prep-time

20

minutes

Preparation Time

30

min

Cooking Time

Ingredients
  • 2 tbsp vegetable oil
  • 1 onion sliced
  • 2 cloves of garlic, finely chopped
  • 1 tbsp McCormick Ginger Ground
  • 2 tbsp KEEN'S Traditional Curry Powder
  • 1 long green chilli, deseeded and finely chopped
  • 1 tbsp McCormick Mustard Seeds
  • 1 McCormick Cinnamon Quill
  • 250 g potatoes, 1cm diced
  • 400 g can coconut milk
  • 1 cup chicken stock
  • 1 small cauliflower (500g) cooked and cut into small florets
  • 2 fresh tomatoes, chopped
  • 1 cup peas
  • 2 tbsp lemon juice
  • 1/2 cup parsley, chopped
  • McCormick Salt and Pepper
Directions
  1. Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and ginger. Cook stirring for 2-3 minutes until softened.
  2. Add the KEEN’S curry powder, chilli, mustard seeds and cinnamon quill. Cook for a further minute until aromatic.
  3. Add the potatoes, coconut milk and stock. Bring to the boil, reduce heat and simmer for 15 minutes.
  4. Add the cauliflower, tomatoes and peas. Cook for a further 10 minutes until sauce has thickened.
  5. Stir through the lemon juice and parsley and season to taste with salt and pepper.
Recipe Tip

Serving suggestion: Top with toasted coconut flakes and serve with steamed rice.

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