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| Ingredients: |
4 tbsp ghee or vegetable oil
2 onions, finely chopped
1 tsp panch phoran
1 cauliflower, broken into small florets
350g (12 oz) sweet potatoes, diced
2 fresh green chillies, deseeded and finely chopped
1 tsp ginger paste
2 tsp paprika |
1 and 1/2 tsp ground cumin
1 tsp ground turmeric
1/2 tsp chilli powder
3 tomatoes, quartered
225g (8oz) fresh or frozen peas
3 tbsp natural yogurt
225ml (8 fl oz) vegetable stock or water
1 tsp garam masala
salt
sprigs of fresh coriander, to garnish |
| Cooking Instructions: |
1) Heat the ghee in a large heavy based frying pan. Add the onions and panch phoran and cook over a low heat, stirring frequently, for 10 minutes, or until the onions are golden. Add the cauliflower, sweet potatoes and chillies and cook, stirring frequently, for 3 minutes.
2) Stir in the ginger paste, paprika, cumin, turmeric and chilli powder and cook, stirring constantly, for 3 minutes. Add the tomatoes and peas and stir in the yogurt and stock. Season with salt to taste, cover and simmer for 20 minutes, or until the vegetables are tender. |
| Serving Suggestions: |
| Sprinkle the garam masala over the curry, transfer to a warmed serving dish and serve immediately, garnished with sprigs of fresh coriander. |
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