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Creamy Cauliflower & Pea Curry
Creamy Cauliflower & Pea Curry

Ingredients

2 tablespoon sunflower oil.

4 cups McCain cauliflower florets.

1 teaspoon cumin seeds.

1 teaspoon paprika, ground.

2 cups McCain Garden Peas

1 tablespoon ginger and garlic paste.

1 red chili, deseeded & finely chopped.

½ teaspoon coriander, ground.

½ teaspoon cumin, ground.

½ teaspoon ground turmeric.

1 chicken stock pot.

2 tomatoes, grated.

1 cup lentils, parboiled.

1 ½ cup fresh cream.

Chopped coriander leaves to serve.

Servings

4

Directions

  1. Heat 2 tbsps. of oil in a medium saucepan over medium – high heat, add McCain cauliflower florets and half the cumin seeds, paprika and cook, stirring occasionally, for 1-2 minutes. Remove the florets with a slotted spoon and set aside.
  2. Add the remaining 2 tbsp oil and cumin seeds to the hot pan, then add diced onion and sauté, stirring occasionally, until onion is soft and golden.
  3. Add ginger & garlic paste, chili, coriander, cumin, turmeric, stock pot and cook for 2 – 3 minutes. Add grated tomatoes, lentils and simmer on medium heat while stirring occasionally, for 8 minutes.
  4. Stir in fresh cream, McCain cauliflower florets, McCain garden peas and simmer gently on low heat for 10 minutes.

Serve with garlic bread.