Cauliflower and Pea Korma
Ingredients
- 2-3 tablespoons corn oil or olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, crushed
- 1 teaspoon ginger, chopped
- 1-2 green chili peppers, chopped
- 3 large tomatoes, peeled and chopped
- 1-2 tablespoons tomato paste
- 1/2 cup coconut milk
- 1/2-1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2-1 teaspoon mixed spices or curry powder
- 1/2 cup peas
- 1/2 medium cauliflower, cut
- 1 tablespoon parsley, chopped
Preparation
In a wide skillet or medium-sized pot, heat the oil, add the onion, garlic, ginger, and green chili, stir over medium heat until the onion becomes dark in color.
Add the tomatoes, tomato paste, coconut milk, salt, black pepper, spices, stir until mixed, add a cup of water, cover the skillet and leave it on medium heat for about 10 minutes.
Add the cauliflower and peas, cover the skillet and leave it on low heat for 15 minutes until the cauliflower is cooked and a light sauce remains.
Place the cauliflower korma in a serving dish, sprinkle parsley on top, serve with basmati rice.
