Broad Bean and Cauliflower Curry Recipes

Ingredients :

2 garlic cloves, chopped

1 in cube fresh root ginger

1 fresh chili, seeded and chopped

1.5 tbsp oil

2 onion, sliced

2 potato, chopped

3 tbsp ghee

1 tbsp curry powder, mild or hot

1 cauliflower, cut into small florets

2.5 cups stock

2 tbsp creamed coconut

9 oz can broad beans, and liquor juice of 1/2 lemon (optional)

salt and ground black pepper

fresh coriander, chopped, to garnish

Method :

1. Blend the garlic, ginger, chili and oil in a food processor or blender until they form a smooth paste.

2. Fry the onion and potato in the ghee or butter for 5 minutes, then stir in the spice paste and curry powder, roughly 1 minute.

3. Add the cauliflower florets and stir well into the spicy mixture, then pour in the stock.

4. Bring to the boil and mix in the creamed coconut, stirring until it melts.

5. Season and simmer for 11 minutes.

6. Add the beans and their liquor and cook, uncovered, for a further 12 minutes.

7. Check the seasoning and add a good squeeze of lemon juice, if liked.

8. Serve hot, garnished with the chopped coriander.

Serves 4

This is a hot and spicy vegetable curry, ideal when served with cooked rice (especially a brown basmati variety), small poppadums and maybe a cooling cucumber raita as well.

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