Indo Thai Cauliflower Curry
- 2 cups cauliflower, cut into even sized small florets
- 1 cup green peas
- 2 bay leaves
- 4 tablespoons tomato puree
- 2 tablespoons fresh curds
- 12 teaspoon sugar
- 1 teaspoon celery (optional)
- 1 12 tablespoons oil
- salt
- 1 onion, chopped
- 2 tablespoons fresh coconut, grated
- 2 cloves garlic
- 2 teaspoons coriander seeds (dhania)
- 1 teaspoon cumin seed (jeera)
- 12 inch ginger (12mm)
- 2 teaspoons poppy seeds (khus-khus)
- 4 whole red chilies
- In a glass bowl, combine half of the oil and cauliflower.
- Cover with a lid and microwave on HIGH for 4 minutes.
- Remove and keep aside.
- In the same bowl, combine green peas with 2 tbsp water and microwave on HIGH for 1 minute.
- In another glass, combine the remaining oil, bay leaves and the prepared paste and microwave on HIGH for 2 minutes.
- Add the tomato paste,curds,cauliflower,green peas,sugar,celery,1/2 cup of water and salt and microwave on HIGH for a further 4 minutes till the veggies turn soft.
- Serve hot.
cauliflower, green peas, bay leaves, tomato puree, fresh curds, sugar, celery, oil, salt, onion, fresh coconut, garlic, coriander seeds, cumin, ginger, poppy seeds, red chilies
Taken from www.food.com/recipe/indo-thai-cauliflower-curry-67094 (may not work)