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Turmeric Cauliflower Curry
Ingredients
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1 cauliflower
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3 potatoes
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350 millilitres water
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1 onion, chopped
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1 chilli pepper, seeded and chopped and cut into chunks
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Schwartz Ground Ginger
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Schwartz Ground Turmeric
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2 garam masala
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Schwartz Sea Salt
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2 tablespoons (30 millilitres) olive oil
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125 grams (5 ounces) of frozen peas
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125 grams of (5 ounces) plain yogurt
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3 tablespoons crushed coriander
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2 limes, quartered for garnish
Instructions
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1
1. Boil the potatoes for 4 minutes, then add the cauliflower and cook for a further 10 minutes, until tender.
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2
2. In a food processor, combine the water, onion, chilli, ginger, turmeric, garam masala, salt and puree until smooth.
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3
3. Heat the oil in a large pot and add the sauce for around 2 minutes, then stir in the vegetables, and then the peas.
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4
4. Stir in the yoghurt and reheat gentle (do not let it boil).
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5
5. Transfer into a serving dish and sprinkle with cilantro, serve with lime.
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