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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 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
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Instructions
- 1 Boil the potatoes for 4 minutes, then add the cauliflower and cook for a further 10 minutes, until tender.
- 2 In a food processor, combine the water, onion, chilli, ginger, turmeric, garam masala, salt and puree until smooth.
- 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.
- 4 Stir in the yoghurt and reheat gentle (do not let it boil).
- 5 Transfer into a serving dish and sprinkle with cilantro, serve with lime.
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