Mon, 14 August 2017
(Serves3)
Ingredients:
250g frozen peas
3 cloves garlic
Thumb-size piece of ginger
½ a red chili pepper
4 scallions
1 head of cauliflower/broccoli
1 large red pepper
1.5 tablespoons oil
1 teaspoon cumin seeds
1 x 400g tin of full fat coconut milk
1 x 400g tin of chopped tomatoes
1.5 tablespoons curry powder
½ teaspoon black pepper
1.5 teaspoons salt
1 tablespoon maple syrup
Juice of ½ a lime
To garnish
a small bunch fresh coriander
Flaked almond
Chilli flakes
Method:
1. Put the frozen peas in a bowl of boiling water to thaw.
2. Peel and finely chop the garlic and ginger. Chop the end off the chilli and finely slice, removing the seeds if you do not like it spicy. Finely slice the scallions, removing any limp outer leaves. Chop the cauliflower/broccoli florets off the stalk and chop them into small bite-size pieces. Deseed and finely chop the red pepper.
3. In a large pan over high heat, pour 1.5 tablespoons of oil. Once the pan is hot, add the garlic, ginger, chilli and scallions and cook for 1.5 minutes, stirring regularly.
4. Next, add the cauliflower/broccoli, red pepper and the cumin seeds and cook for 2 minutes, stirring regularly. Drain and add the peas along with all the remaining ingredients (except the garnish bits), bring to the boil and then reduce to a simmer for 2 minutes.
5. Remove from the heat. Roughly chop the coriander and divide and garnish on top of each serving along with some flaked almond and our favourite chilli flakes!
