Indian Broad Bean and Cauliflower Curry

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Indian Broad Bean and Cauliflower Curry

 

2 garlic cloves, chopped

1 inch cube fresh root ginger

1 fresh chili, seeded and chopped

1 1/2 tbsps. oil

2 onion, sliced

2 potato, chopped

3 tbsps. ghee or butter

1 tbsp. curry powder, mild or hot

1 cauliflower, cut into small florets

2 1/2 cups stock

2 tbsps.  coconut

9 oz. can broad beans, and liquid

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 paste.

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  coconut,.

Season and simmer for 11 minutes.

Add the beans and their liquoid  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 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.