Cauliflower and Peas

THERE ARE SEVERAL WAYS OF MAKING THIS DISH, BUT THIS ONE IS AN EASY-GOING AND SIMPLIFIED VERSION. CONSIDER OTHER VEGETABLES SUCH AS BUTTERNUT PUMPKIN, BROCCOLI OR EVEN PANEER. IF SHORT ON TIME, PARBOIL THE CAULIFLOWER AND REDUCE THE COOKING TIME.

SERVES 4 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 15 MINUTES

FRESH

850g cauliflower, cut into bite-sized pieces

1 green chilli, slit lengthways down the middle

200g cooked peas

SPICES

1¼ teaspoons ground turmeric

2 teaspoons crushed coriander seeds

2 teaspoons crushed fennel seeds

1 teaspoon ground cumin

PANTRY/LARDER

1 teaspoon plain flour

½ teaspoon salt, or to taste

2 tablespoons mustard seed oil or oil

90 ml tomato passata (puréed tomatoes)

OPTIONAL GARNISH

crispy curry leaves, garlic, ginger and red or green chilli

1. Place the cauliflower in a large bowl, sprinkle with the flour, turmeric, salt and 1 tablespoon of the oil and rub into the florets until they are well coated.

2. Heat the remaining mustard oil in a large frying pan or a wok over a medium heat. Add the cauliflower and green chilli and keep tossing and frying for 5–6 minutes until half-cooked and a little charred.

3. Add the crushed coriander and fennel seeds and ground cumin and fry for 1 minute.

4. Reduce the heat slightly, add the passata and cooked peas, then cover with a lid and continue to fry, stirring frequently for 6–7 minutes until cooked through.

5. Garnish with crispy curry leaves, garlic, ginger and red or green chilli, if liked.