How to Cook Cauliflower, Sweet Potato & Pea Curry

by Sunny Flemingo

A thick colorful vegetable curry ticks the following boxes: Tasty, Gluten Free, Vegetarian,, nut free, no garlic, quick to prepare once you have all ingredients at hand

Supplies

  • 4 Tablespoons Ghee/ Vegetable Oil
  • 2 Onion finely sliced
  • 1 Teaspoon Panch Poran
  • 1 Cauliflower, broken into small florets
  • 350 Grams Sweet Potato, diced
  • 2 Green Chillies, deseeded, diced
  • 1 Teaspoon Ginger Puree
  • 2 Teaspoons Paprika
  • 1.50 Teaspoons Ground Cumin
  • 1 Teaspoon Ground Turmeric
  • ½ Teaspoons Ground Chilli
  • 3 Tomatoes, quartered
  • 200 Grams Peas
  • 3 Tablespoons Greek Yoghurt/ Sour Cream
  • 225 Milliliters Vegetable Stock
  • 1 Teaspoon Garam Masala
  • Salt & Sugar to taste
  • Coriander Sprig for Garnish (optional)
  • Instructions

    Step 1

    Prepare all vegetable, chilli and onion. As for panch poran- add equal amounts of nigella, fennel, cumin, black mustard and fenugreek seeds to make up 1 tspn.

    Step 2

    Heat heavy based pan. Initially caramelize onion without any oil or ghee.

    Step 3

    Once the onion has colored slightly add ghee. Cook for a minute before adding panch poran. Cook for a further 10 minutes till onion is golden brown.

    Step 4

    Add cauliflower, sweet potato and chillies. Cook stirring frequently for 3 minutes

    Step 5

    Stir in the ginger puree, paprika, cumin, turmeric and ground chilli. Cook while stirring continuously for 3 minutes.

    Step 6

    Add tomatoes and peas.

    Step 7

    Stir in yoghurt/ sour cream and stock. Season with salt & sugar to taste. Simmer for 20 minutes or until vegetable is tender.

    Step 8

    Remove from flame, sprinkle with garam masala.

    Step 9

    Transfer to a warm serving dish. Garnish with coriander and serve immediately.