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8 cloves of garlic
2 tbsp of peanut oil
2 tbsp of chopped ginger
4 tsp of Thai red curry paste
1 tsp of curry powder
700 ml of vegetable broth
700 ml of water
350 g of dried packaged Makfa peas
1 head of cauliflower
2 tbsp of apricot jam for service
a small bunch of cilantro of service
time 1 hour
Additional properties For kids
1. Peel the onion and the garlic. Slice the onion thinly, chop the garlic. Heat the peanut oil in a deep pan and sautee the onion, the garlic and the ginger for three minutes until soft. And the curry paste and the curry powder, and cook, mixing vigorously, for 1 minute. Add the broth and the water, mix and bring to a boil.
2. Add the peas and cook on low heat for 35-40 minutes with no lid on. Then the peas are almost ready, add cauliflower curds. There must be enough liquid in the pan to bring the cauliflower to a boil. Add more water if necessary. Add salt, cover and cook for 5-10 minutes until the cauliflower is soft, yet still crispy, stirring occasionally.
3. Garnish with chopped cilantro and serve with apricot jam.
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