Creamy Cauliflower & Pea Curry
Ingredients
4 cups McCain Cauliflower Florets
2 cups McCain Garden Peas
2 tablespoon sunflower oil
1 teaspoon cumin seeds
1 teaspoon paprika, ground
1 tablespoon ginger and garlic paste
1 red chili, deseeded & finely chopped
½ teaspoon coriander, ground
½ teaspoon cumin, ground
½ teaspoon ground turmeric
1 chicken stock pot
2 tomatoes, grated
1 cup lentils, parboiled
1 ½ cup fresh cream
Chopped coriander leaves to serve
Servings
4
Products we used
Directions
Prep Time: 5 - 10 minutes
Total Time: 15 - 20 minutes
- Heat 2 tbsps. of oil in a medium saucepan over medium – high heat, add McCain Cauliflower Florets and half the cumin seeds, paprika and cook, stirring occasionally, for 1 - 2 minutes. Remove the florets with a slotted spoon and set aside.
- Add the remaining 2 tbsp oil and cumin seeds to the hot pan, then add diced onion and sauté, stirring occasionally, until onion is soft and golden.
- Add ginger & garlic paste, chili, coriander, cumin, turmeric, stock pot and cook for 2 - 3 minutes. Add grated tomatoes, lentils and simmer on medium heat while stirring occasionally, for 8 minutes.
- Stir in fresh cream, McCain Cauliflower Florets, McCain Garden Peas and simmer gently on low heat for 10 minutes.
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#Garden Peas #Cauliflower Florets #cream
Variations, Hints and Tips
Serve with garlic bread.