Broad Bean and Cauliflower Curry Recipe
Broad Bean and Cauliflower Curry Recipes
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
Blend the garlic, ginger, chili
and oil in a food processor or blender until they form a smooth
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.
Add the cauliflower florets and
stir well into the spicy mixture, then pour in the stock.
Bring to the boil and mix in the
creamed coconut, stirring until it melts.
Season and simmer for 11 minutes.
Add the beans and their liquor and
cook, uncovered, for a further 12 minutes.
Check the seasoning and add a good
squeeze of lemon juice, if liked.
Serve hot, garnished with the
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.
Get your hot and spicy's ingredients here
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