Cauliflower Korma with Vegetables
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 chilies, 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 pot, heat the oil, add the onion, garlic, ginger, and green pepper, and stir over medium heat until the onion is dark in color.
Add the tomatoes, paste, milk, salt, pepper, spices, stir until mixed, add a cup of water, cover the skillet, and leave on medium heat for about 10 minutes.
Add the cauliflower and peas, cover the skillet, and leave 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, and serve with basmati rice.
