Cauliflower and Pea Korma HP

pg 73 of HP Recipes for Happiness. Best to 1.5 recipe for 4 good servings

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the frozen peas into a bowl of boiling water to thaw

Step 2

Peel and finely chop the garlic and ginger. Finely slice the chilli, removing the seeds if you don't like it too spicy. Finely slice the scallions. Cut the cauliflower/broccoli florets off the stalk and chop them into small bite-size pieces. Deseed and finely chop the red pepper.

Step 3

Put the oil into a large pan over a high heat. Once the pan is hot, add the garlic, ginger, chilli, and scallions and cook for 1.5 minutes, stirring regularly.

Step 4

Next, add the cauliflower/broccoli, red pepper and cumin seeds and cook for 5+ minutes until cauliflower is a bit softer, stirring regularly. Drain the peas and add these along with the remaining korma ingredients, bring to the boil, then reduce to a simmer for 5 minutes, until sauce is a bit thicker (but not too thick)

Step 5

Remove from the heat. Roughly chop the coriander and sprinkle over each serving, along with some flaked almonds and our old favourite-chilli flakes!