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Spiced cauliflower with peppers

Spiced cauliflower with peppers

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Flavoured with cumin, ginger, garlic, coriander and chilli, this dish is great as a veggie main with naan bread or as a side dish.

Serves: 4

Ingredients

To prepare cauliflower, remove the outer leaves and trim the base of the stalk. A whole head takes about 15 mins to cook and florets take approx. 3-5 mins.The trick is not to overcook it.

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2tbspvegetable oil
2tsp cumin seeds
2tsp fresh root ginger, chopped
2tsp garlic, chopped
½ tsp green chilli, chopped
300g (11oz) red onions, chopped
3½ tbsp balti paste
200g (7oz) chopped tomatoes
100g (3½oz) red pepper, diced
100g (3½oz) green pepper, diced
75g (3oz) cherry tomatoes, halved
750g (1lb 11oz) cauliflower, cut into florets, blanched in boiling water and drained
Juice of ½ lemon
Fresh chopped coriander, to taste
Salt, to taste

Method

In a pan, heat the oil and add the cumin seeds. When the seeds begin to crackle add the ginger, garlic and green chilli. Allow to cook for about a minute before adding the red onion. They should start to colour after 5 mins. Stir in the balti paste. After 3 mins, add the chopped tomatoes and cook for about 5 mins.
Add the green and red peppers. Add water if the mixture begins to stick and continue cooking for a further 3 minus. Add the cherry tomatoes and cauliflower and allow them to heat through. Adjust the salt and add the lemon juice.
Garnish with fresh chopped coriander.

www.pataks.co.uk

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