Back to Recipes
Rate this recipe by Keens
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.
I'm cooking now!
Try these flavour filled favourites
Curried meatball sandwich with cabbage mint on Ciabatta
Cauliflower White Bean and Coconut Curry
Barbeque Salmon with Coriander Curry Butter