Pea and Cauliflower Curry

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Pea and Cauliflower Curry

Pea and Cauliflower Curry
6 servings

1 onion

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


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.

Cuisine China and South-Eastern Asia
Dish type Entrees