Broad Bean and Cauliflower Curry Recipe
 This is a hot and spicy vegetable curry,
ideal when served with brown basmati rice, small poppadums and maybe a
cooling cucumber raita as well. Instead of using cauliflower in this
recipe, try using broccoli florets as a variation. Top with toasted pine
nuts to add flavor and contrast to the dish, to make it look more
appetizing.
Ingredients: (Serves 4)
2 garlic cloves, chopped
2.5 cm/1 inch cube fresh root ginger
1 fresh green chili, seeded and chopped
15 ml/1 tablespoon oil
1 onion, sliced
1 large potato, chopped
30 ml/2 tablespoons ghee or softened butter
15 ml/1 tablespoon curry powder, mild or hot
1 cauliflower, cut into small florets
600 ml/1 pint/2.5 cups stock
30 ml/2 tablespoons creamed coconut or
coconut cream
275 g/10 oz canned broad (fava) beans
Juice of 0.5 lemon (optional)
Salt and ground black pepper to taste
Fresh coriander (cilantro), chopped, to
garnish
Method:
Blend the garlic, ginger, chili and oil in a
food processor or blender until they form a smooth paste. In a large pan,
cook the onion and potato in the ghee or butter for 5 minutes, then stir
in the spice paste and curry powder. Cook for 1 minute.
Add the cauliflower florets and stir well
into the spicy mixture, then pour in the stock. Bring to the boil and mix
in the coconut, stirring until it melts and is combined. Season well, then
cover and simmer for 10 minutes. Add the beans and their can juices and
cook, uncovered, for a further 10 minutes.
Check the seasoning and add a good squeeze
of lemon juice, if you like. Serve hot, garnished with chopped coriander.
Happy Cooking,
Carol |
