Ingredients
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4 tbsp ghee or vegetable oil
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2 onion , chopped
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2 garlic cloves , chopped
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1 fresh red chili , chopped
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1 tbsp fresh ginger root , grated
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2 tomatoes , peeled and chopped
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1 orange pepper , deseeded and cut into small pieces
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1 large potato , cut into chunks
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200 g cauliflower florets
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½ tsp salt
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1 tsp turmeric
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp garam masala
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200 ml vegetable stock
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150 ml natural yogurt
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150 ml single cream
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1 oz fresh coriander , chopped
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In a large saucepan, heat the ghee over medium heat. Add the onions and garlic, and sauté for 3 minutes. Add the chili and ginger, and continue to cook for 4 more minutes.
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Add in the tomatoes, pepper, potato, cauliflower, salt, and spices. Keep stirring for about 3 minutes. Pour in the stock, stir, and bring to a boil. Reduce the heat, and simmer for about 25 minutes.
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Stir in the yogurt and cream. Continue to stir for 5 minutes. Remove from heat, and add the fresh coriander. Give it one final stir.
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Serve over freshly cooked rice.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.