Yudhika Sujanani – Quick and Easy Creamy Cauliflower Curry!

Here is a quick and easy recipe for a Meat Free Monday!

Creamy Cauliflower

Ingredients

800g cauliflower florets
60ml sunflower oil
5ml cumin seeds
1 onion, finely chopped
5ml coarse salt
10ml crushed ginger and garlic
10ml red chilli powder
5ml ground cumin
5ml ground coriander
2ml turmeric
125ml fresh cream
250ml frozen peas
Fresh curry leaves or coriander, to garnish

Here’s how

Blanch the cauliflower in boiling water for 2 minutes and then drain.
Rinse the florets in cold water and leave to drain.
Heat the oil in a 24cm AMC pot.
Add the cumin seeds and when they splutter, add the onion and salt.
Saute until the onion turns light golden brown.
Add crushed ginger and garlic – cook until the moisture evaporates.
Stir the cauliflower florets into the onion.
Saute for a minute then add the powdered spices.
Simmer for 3 – 4 minutes, pour in the cream.
Add the frozen peas and simmer on a low heat until cooked through.
Once the sauce thickens slightly, remove from the heat and garnish with curry leaves or fresh coriander.