“Suitable for vegetarians, this is a great mild recipe to experience Indian cuisine at home and perfect for introducing kids to spices. Best served on a bed of rice.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a frying pan over a medium heat and add the onion. Cook for 3–4 minutes, until beginning to soften.
  2. Add the carrots, cauliflower, chili, garlic, ginger and spices, and cook for 3 minutes further.
  3. Pour in the stock, cover and cook for 6–7 minutes until almost tender.
  4. Add the peas and cook for a further 2–3 minutes until all the vegetables are tender. Take off the heat and stir in the yoghurt until it has thickened.
  5. Serve with white rice.

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