Add some spice to your midweek meal by making this simple yet delicious curry which has been flavoured fresh ginger and garlic and tamarind. It only takes about 30 mins from start to finish.
Ingredients
1 Large Onion Quartered
1 Thumb Size Piece of Fresh Ginger Sliced
3 Garlic Cloves, Chopped
3 Tbsp Oil
1 Red Chilli Seeded and Sliced (Optional)
1 Tsp Garam Masala
½ Tsp Chilli Powder
1 Tsp Curry Powder
½ Tsp Tumeric Powder
5 Curry Leaves
1 Tsp Mustard Seeds
Salt to Taste
1 Tsp of Tamarind Paste (mixed with ¼ Cup warm water)
½ cup Tomato Purée
250ml Water
500g Cauliflower Florets
1 400ml Can Butter Beans
2 Tbsp Coconut Cream
Chopped Coriander to Serve
Rice or Naans to Serve
Instructions
Cut the cauliflower into medium florets and blanch in boiling water for about 5 minutes. Drain.
In a blender or food processor, purée the quartered onion, ginger and garlic to make a paste.
In a large saucepan, heat the oil and add the paste and sauté for 5 minutes.
Add the sliced red chilli, garam masala, chilli powder, curry powder, turmeric powder, curry leaves, mustard seeds and salt and sauté for about 2-3 mins.
Add the tamarind puree, tomato puree and water and bring to the boil until slightly thickened.
Add the cauliflower florets and butter beans and lower the heat to a simmer and cook for about 5 mins before adding the coconut cream.
Simmer for another 10 minutes or until the cauliflower is cooked through but still firm.
Garnish with chopped coriander and serve with rice or naans.
Recipe by SAPeople South African Recipes at https://tastyrecipes.staging.sapeople.com/cauliflower-and-butter-bean-curry/