Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

Cauliflower & Peas Korma in an aromatic coconut milk gravy

Cauliflower and peas are just a match made in veggie heaven.  I like turning this combo into a korma.  Now I’m the type that loves a crunch to my vegetable along with some added spice 😉 However you can cook this for as long as you like until the cauliflower has reached your desired textured. I have inserted two pictures. the first one the gravy has been reduced quite significantly and the other is a just a load of gravy goodness.   Whichever option you choose – FLAVOUR  is guaranteed 🙂

Cauliflower & Peas Korma floating in an aromatic coconut milk gravy

Cauliflower & Peas Korma in an aromatic coconut milk gravy

Cauliflower & Peas Korma floating in an aromatic coconut milk gravy

Cauliflower & Peas Korma floating in an aromatic coconut milk gravy

Preparation: 10 minutes
Cooking time: 45 maximum
Serves: 4

2 tbsp (30ml) canola oil
¼ tsp mustard seeds
2 sprigs tender curry leaves roughly torn in half (40-50) leaves
1 small onion finely diced (½ cup (125ml)
¼ tsp cumin seeds
3 star anise
3 cloves
1 piece cinnamon stick (5cm)
1 tbsp freshly chopped garlic (optional)
1 tbsp freshly chopped ginger
5-6 green chillies sliced diagonally or in half
1 small cauliflower (500g) cut into bite size florets
1 tbsp (15ml) coriander powder
½ tbsp (7ml) cumin powder
1 tsp (5ml) turmeric powder
3-4 tbsp (45 – 60ml) mixed masala or mild chilli powder
1 ½ tsp salt
2 medium tomatoes liquidized (1 cup (250ml)
1 cup frozen tender peas
1 can coconut milk (400ml)
½ cup fresh coriander leave (roughly chopped)

Let’s cook 🙂
• Heat oil in pot. Add mustard seeds and curry leaves. Once seeds have popped and leaves splattered, add onion, cumin seeds, star anise, cloves and cinnamon stick – cook until onions are golden brown – 2-3 minutes.
• Add garlic, ginger and chillies fry for a few seconds
• Toss in cauliflower along with coriander powder, cumin powder, turmeric powder, mixed masala and salt. Give it a good stir and cook or 5 – 8 minutes on medium heat stirring now and then.
• Add in the tomatoes and cook until tomatoes are cooked through 5 – 8 minutes.
• Pour in coconut milk and add peas. Give it a good stir. Bring to boil and then lower heat and simmer for 20 -25 minutes until cauliflower is soft as per your liking.
• Garnish with coriander leaves. Enjoy 🙂

#winkwink: you can add peas 10 minutes after you add coconut milk or when you add the tomatoes. It all depends on how tender you like your peas.
• This meal is best served with parrata’s or naan

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4 comments on “Cauliflower & Peas Korma in an aromatic coconut milk gravy

  1. Ashwin Sarawan
    June 22, 2015

    Meals look scrumptious…..

    Liked by 1 person

  2. Paritosh K Roopak
    June 22, 2015

    Thanks dear Videhi. Beautifully written the recipes of Traditional and classic Indian curries. Promoting vegetarian foods is a wonderful job as we need to change our food habit to have a more sustainable ecological and spiritual environment around the globe!

    Liked by 1 person

  3. videhisveggietable
    June 24, 2015

    Thank you Ashwin 🙂

    Like

  4. videhisveggietable
    June 24, 2015

    Thank you Paritosh 🙂 and well said 🙂

    Like

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This entry was posted on June 22, 2015 by in Vegetarian.
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