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Cauliflower & pea curry
2 tbsp vegetable oil
1 onion sliced
2 cloves of garlic, finely chopped
McCormick Ginger Ground
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
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.
Add the KEEN’S curry powder, chilli, mustard seeds and cinnamon quill. Cook for a further minute until aromatic.
Add the potatoes, coconut milk and stock. Bring to the boil, reduce heat and simmer for 15 minutes.
Add the cauliflower, tomatoes and peas. Cook for a further 10 minutes until sauce has thickened.
Stir through the lemon juice and parsley and season to taste with salt and pepper.
Serving suggestion: Top with toasted coconut flakes and serve with steamed rice.
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