 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Suitable for vegetarians, this is a great mild recipe to experience Indian cuisine at home and perfect for introducing kids to spices. Best served on a bed of rice. Ingredients:
2 tablespoons vegetable oil |
1 red onion, cut into wedges |
2 carrots, peeled and thickly sliced |
1 cauliflower, broken into florets |
1 green chili pepper, deseeded and chopped |
2 garlic cloves, crushed |
1 tablespoon ginger, grated |
1 teaspoon ground cumin |
1/4 teaspoon ground coriander |
1 teaspoon garam masala |
2/3 cup vegetable stock |
1 teaspoon salt |
3 ounces frozen peas |
6 tablespoons natural yoghurt |
Directions:
1. Heat the oil in a frying pan over a medium heat and add the onion. Cook for 3–4 minutes, until beginning to soften.
2. Add the carrots, cauliflower, chili, garlic, ginger and spices, and cook for 3 minutes further.
3. Pour in the stock, cover and cook for 6–7 minutes until almost tender.
4. Add the peas and cook for a further 2–3 minutes until all the vegetables are tender. Take off the heat and stir in the yoghurt until it has thickened.
5. Serve with white rice.
|
|