Total time 50 mins | Serves 4 | Hot
Cauliflower Madras
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Medium/large pot
Ingredients
3 tbsp canola oil
4 tsp garlic minced
4 tsp ginger minced
500ml vegetable stock
4½ tbsp lemon juice (2 lemons)
4 tbsp tomato paste
1 medium potato (200g) (1.5cm cubes)
2 large carrots thinly sliced (250g)
1/2 small cauliflower in medium florets (400g)
1 cup frozen peas (100g). OR use vegetables and plant-based substitutes as you choose
Instructions
SEAR: Heat the oil in a medium/large pot, on a medium heat. Add the ginger & garlic, stirring for 30secs. Empty in spice Pack 1, again stirring for 30secs.
SAUCE: Pour in the stock and lemon juice then stir in the tomato paste.
SIMMER & VEG: Bring to a gentle boil while stirring then turn the heat to medium/low. The sauce now needs to be bubbling for 40mins with the lid on. If at any point the sauce already looks thick enough to serve then add 1-2tbsp of boiling water, always placing the lid back on. When the sauce has been cooking for 15mins, add the potatoes and carrots. After another 10mins, add the cauliflower and peas, cooking for the remaining 15mins.
SERVE: With crisp vegetables and a thick sauce, you’re ready to serve with rice.
Notes
Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt.