I like using peanut butter in curries for the way it coats everything and makes a simple vegetable meal taste festive and scrumptious. Adding other spices (as I added chilies, garlic, fresh ginger and so on) makes the peanut butter turn into a lovely Indonesian-style sauce, thus leaving you with one hell of a flavorful curry. Enjoy :)
Last year: White bread croutons (vegan).
Two years ago: Chicken with light gorgonzola and mushroom sauce.
Three years ago: Baby making and no cooking :).
Ingredients (serves 2-3):
- 2 tablespoons olive oil
- 1 small red onion
- 1/2 of a red chili pepper
- 1/2 of a green chili pepper
- a 2 cm piece of fresh ginger
- 4-5 garlic cloves
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon curry powder
- 2 tablespoons creamy peanut butter
- 1 cauliflower head (400-450 g)
- 200 g frozen peas
- 175 g Greek yogurt (replace with coconut milk for a vegan version)
- 1 small bunch fresh coriander
- salt and pepper to taste
Start by finely chopping the peeled garlic, peeled ginger and stemmed chilies.
Leave them aside. Also wash and chop up the cauliflower into florets and peel and chop the red onion.
Heat the oil in a wok or a deep pan and add the chopped onion. Fry it until softened, then add the chopped ginger, garlic and chilies:
Stir for 2-3 minutes until very fragrant. Add the cumin seeds and curry powder. Add the peanut butter:
Stir and fry for 2-3 minutes, until melted and sauce-like. Add the cauliflower and stir well to combine:
Cover and let it cook for 5 minutes. Add a little water if you think the bottom browns too quickly. Add the peas, stir, and cook for 3 minutes more. Season with salt and pepper. Add the yogurt and chopped coriander (cilantro) and stir well. Remove from the heat right away so the yogurt doesn't curd.
Transfer to serving plates and dig in! :)
No comments:
Post a Comment