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A coconut based curry gives this cauliflower a unique and delicious taste.

A bit of a change from your usual aloo Gobi recipe.

 

Preparation time: 15 minutes

Cooking time: 11 minutes

Serves 4

Ingredients

 

2 cups cauliflower, cut into small florets

1 cup green peas

2 bay leaves

4 tablespoons tomato puree

2 tablespoons fresh curds

1/2 teaspoon sugar

3 tablespoons oil

    salt to taste.

 

To be ground into a paste

1 onion

2 tablespoons fresh coconut, grated;

2 cloves garlic

2 teaspoons coriander (dhania) seeds

1 teaspoon cumin seeds Ueera); 12 mm

(1/2″) piece ginger

2 teaspoons poppy seeds (khus-khus)

4 whole red chillies

 

Method

 

In a microwave safe bowl, combine 2 tablespoons of oil and the cauliflower. Cover with a lid and microwave on HIGH for 4 minutes. Remove and keep aside.

 

In the same bowl, combine the green peas with 2 tablespoons of water and microwave on HIGH for 1 minute.

 

In another microwave safe bowl, add the remaining 1 tablespoon of oil, the bay leaves and the prepared paste and microwave on HIGH for 2 minutes.

 

Add the tomato puree, curds, cauliflower, green peas, sugar, 1/2 cup of water and salt and microwave on HIGH for a further 4 minutes until the vegetables are soft. Serve hot.