Ingredients
1 tablespoons medium curry powder
1/2 teaspoon garam masala
1/2 teaspoon caraway seeds
1/4 teaspoon Hot chili powder
1/2 teaspoon turmeric
1/2 large onion, sliced
1 Carrot, sliced into half chunks
1 Celery stick, sliced
4 Mushrooms, quartered
1 cloves garlic, minced
1 teaspoon finely grated fresh ginger
1/2 cups cauliflower florets
1/2 cup Broccoli Florets
200g Org Passatta
1 Tbsp tomato puree
35g Red Lentils
17g Bulgur wheat
1/2 cup water
5 Cabbage leaves, wilted
40g Green beans
Method
1. To a saucepan, cook onion, garlic & ginger, stirring, until softened, 3 to 4 minutes. Add curry powder, garam masala and caraway seeds and toast, stirring, until the spices begin to darken, about 1 minute.Stir in carrot, cauliflower, broccoli, passatta, tomato puree red lentils, bulgur wheat and water.
2. Add the celery and mushrooms and bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes.
3. Wilt the cabbage in the microwave on high for 3 mins and then a further 2 mins. Remove and repeat for the green beans. Serve the curried cauliflower on top of the cabbage.
I Have to say that this was a pretty lovely recipe consider it was one of those last minute 'make it up' meals where I didn't know what I was really doing. Tasty =]
1/2 teaspoon garam masala
1/2 teaspoon caraway seeds
1/4 teaspoon Hot chili powder
1/2 teaspoon turmeric
1/2 large onion, sliced
1 Carrot, sliced into half chunks
1 Celery stick, sliced
4 Mushrooms, quartered
1 cloves garlic, minced
1 teaspoon finely grated fresh ginger
1/2 cups cauliflower florets
1/2 cup Broccoli Florets
200g Org Passatta
1 Tbsp tomato puree
35g Red Lentils
17g Bulgur wheat
1/2 cup water
5 Cabbage leaves, wilted
40g Green beans
Method
1. To a saucepan, cook onion, garlic & ginger, stirring, until softened, 3 to 4 minutes. Add curry powder, garam masala and caraway seeds and toast, stirring, until the spices begin to darken, about 1 minute.Stir in carrot, cauliflower, broccoli, passatta, tomato puree red lentils, bulgur wheat and water.
2. Add the celery and mushrooms and bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes.
3. Wilt the cabbage in the microwave on high for 3 mins and then a further 2 mins. Remove and repeat for the green beans. Serve the curried cauliflower on top of the cabbage.
I Have to say that this was a pretty lovely recipe consider it was one of those last minute 'make it up' meals where I didn't know what I was really doing. Tasty =]
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