Indian Stir-fried Cauliflower
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• Ingredients:
1 tablespoon vegetable or peanut oil; 1 onion, cut into thin wedges; 2 garlic doves, crushed; 1 tablespoon Madras curry powder or mild curry powder; 2 teaspoons mild curry paste; 500 g (1 lbl 2 oz) cauliflower, cut into small florets; 2 tomatoes, cut into wedges; 125 ml (4 fl oz/ � cup) chicken or vegetable stock; 2 teaspoons tomato paste (puree); 3 tablespoons thick coconut cream; 100 g (3� oz or 2/3 cup) unsalted toasted cashew nuts, roughly chopped coriander (cilantro) leaves, to garnish; serves 4 as a side dish (Recipes are available at Henlong Market, please ask for package.) |
• Instruction:
Heat a wok over high heat, add the oil and swirl to coat. Add the onion and stir-fry for 1-2 minutes, or until golden. Add the garlic, curry powder and curry paste and stir-fry for 1 minute. Stir in the cauliflower and toss until well coated. Add the tomato, stock, tomato paste and coconut cream and stir-fry for about 5-6 minutes, or until well combined and the cauliflower is cooked. Toss through the nuts just before serving and serve garnished with the coriander leaves. (source: wok it 1-74045-720-x)
Heat a wok over high heat, add the oil and swirl to coat. Add the onion and stir-fry for 1-2 minutes, or until golden. Add the garlic, curry powder and curry paste and stir-fry for 1 minute. Stir in the cauliflower and toss until well coated. Add the tomato, stock, tomato paste and coconut cream and stir-fry for about 5-6 minutes, or until well combined and the cauliflower is cooked. Toss through the nuts just before serving and serve garnished with the coriander leaves. (source: wok it 1-74045-720-x)
