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.
- 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.
- 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.
- 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.
- Stir in fresh cream, McCain cauliflower florets, McCain garden peas and simmer gently on low heat for 10 minutes.
Serve with garlic bread.