Creamy Brassica Curry
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- Ingredients
- ½ tsp Chili powder
- 2 tsps ground cilantro
- 1 tsp ground Cumin
- 1 tsp Garam Masala
- ½ tsp ground Turmeric
- 1 tsp salt
- 2 Tbsps Oil
- 2 tsps Mustard seed
- 1 onion (roughly chopped)
- 25 ozs potatoes (cubed)
- fresh ginger (grated)
- 2 cloves garlic cloves (finely chopped)
- 9 ozs Cauliflower
- 9 ozs Romanesco Broccoli (florets)
- 14 ozs canned Tomatoes
- ½ cup water
- ⅓ cup Greek yogurt
- To garnish
- 1 red chili pepper (seeds removed & cut into rings)
- Lime wedge
- cilantro
- 4 Tbsps Shredded coconut
- Pita bread
- Curry leaves
Preparation steps
1.
Mix all the ground spices together and set aside.
2.
Heat the oil in a large skillet (frying pan). Add the mustard seeds and as soon as they begin to 'pop' add the onion and potatoes and cook, stirring occasionally, for 5-7 minutes, until light golden. Add the ginger, garlic and spice mixture and cook, stirring, for 1 minute.
3.
Add the cauliflower, romanesco, tomatoes and water and stir to combine. Cover and cook for about 30 minutes, until the potatoes and cauliflower are tender.
4.
Stir 1 tablespoon of the cooking liquid into the yoghurt, then stir into the curry. Cook for 1 minute, until heated through.
5.
Spoon onto warm serving plates and garnish with chili, lime wedges, cilantro, coconut, pitta bread and curry leaves.
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