Guest guest Posted August 20, 2009 Report Share Posted August 20, 2009 Broad Bean and Cauliflower Curry 2 garlic cloves, chopped 1 inch cube fresh ginger 1 fresh green chili, seeded and chopped 1 tbsp. oil 1 onion, sliced 1 large potato, chopped 2 tbsps. softened margarine (can use oil) 1 medium cauliflower, floreted 2 1/2 cups vegetable stock 2 tbsps. creamed coconut or finely shredded coconut 1 10 oz. can broad beans, with liquor juice of 1/2 lemon fresh coriander or parsley 1 tsp. curry powder salt and pepper Blend garlic, ginger, chili and oil in food processor until smooth. In large saucepan fry onion and potato for 5 minutes. Stir in spice paste and curry powder. Cook 1 minute. Add cauliflower and stir well. Pour in stock. Bring to a boil and mix in coconut, stirring until melted. Season well then cover and simmer 10 minutes. Add beans and liquor, cook uncovered 10 minutes. Add lemon juice, salt and pepper to taste. Garnish with herbs. Quote Link to comment Share on other sites More sharing options...
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