Cauliflower & Broccoli Curry
2 Cups McCain Cauliflower Florets
2 Cups McCain Broccoli Florets
2 Cups McCain Baby Peas
2 Onions Roughly Chopped
2 Teaspoons Garlic Flakes
150ml Oil
1 Teaspoon Coriander Seeds
1 Teaspoon Cumin Seeds
2 Bay Leaves
8 Curry Leaves
1 Teaspoon Ground Ginger
2 Teaspoons Ground Turmeric
3 Teaspoons Hot Curry Powder
1 Red Chilli, split lengthways
6 Tomatoes, roughly chopped
1 Can Chickpeas, drained and rinsed
10 Fresh Coriander, roughly chopped
For the Creamed Samp
2 Cups McCain Sweet Potatoes
1 kg Samp
1 Onion, finely diced
1 Packet Cream of Mushroom Soup
½ cup Milk Powder
Salt and Pepper to taste
6 - 8
Prep Time: 15 - 20 minutes
Total Time: 30 - 40 minutes
- Rinse samp a few until water runs off clear.
- Put in pot and cover with cold water.
- Bring to a boil and cook over medium heat for almost 2 hours.
- Stir occasionally and top up with water if needed throughout the process.
- Test the samp and if tender add the onion and potatoes.
- Once the potatoes start disintegrating, drain off most of the liquid.
- Mix the mushroom soup and milk powder with 1 cup of water and stir into the samp mix.
- Crush the sweet potatoes while stirring and cook until smooth and creamy.
- Season to taste.
For the Curry
- Sauté the onion and garlic in the oil until soft and translucent.
- Add all the spices and sauté for another minute until fragrant.
- Add the tomatoes and chilli and simmer the mix over a low heat for about 10 to 15 minutes.
- Add the frozen vegetables and allow to simmer uncovered for another 15 to 20 minutes.
- Once the sauce has thickened slightly, add the chickpeas.
- Season to taste.
- Warm for another 5 minutes and stir in the chopped coriander just before serving.
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#Sweet Potato, #Broccoli Florets #Cauliflower Florets #Baby Peas #samp #chickpeas