| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 125 |
ml |
Water; (4 fl oz) |
| 8 |
sm |
Pickling onions; peeled (optional) |
|
|
(8 to 10) |
| 175 |
g |
French beans; topped and tailed |
|
|
; and cut into 2 or 3 |
|
|
; pieces (6oz) |
| 175 |
g |
Carrots; peeled and cut into |
|
|
; sticks about the |
|
|
; same length as the |
|
|
; beans (6oz) |
| 175 |
g |
Cauliflower florets; (6oz) |
| 1 |
ts |
Mustard powder |
| 1 |
ts |
Sugar |
| 1 |
tb |
White distilled vinegar |
| 8 |
sm |
Red or green chillies; ( optional) (8 to |
|
|
10) |
|
|
Salt and pepper to taste |
| 2 |
|
Shallots or 1/2 onion; chopped |
| 2 |
|
Garlic cloves; chopped |
| 3 |
|
Candlenuts or 5 blanched almonds; chopped |
| 1 |
lg |
Red or green chilli; de-seeded and |
|
|
; chopped |
| 1/2 |
ts |
Ground turmeric |
| 2 |
tb |
White distilled vinegar |
| 2 |
tb |
Groundnut or olive oil |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
GENERAL
FOR THE PASTE
Put all the ingredients for the paste in a blender or food processor and
blend until smooth.
Transfer this paste to a wok or a large shallow saucepan. Bring to the
boil, stirring most of the time, for 4 minutes.
Add the water and bring this back to the boil. When it is boiling add the
pickling onions (if used), stir, and cover the wok or pan for 2 minutes.
Uncover and add the beans and carrots, put the cover on again and simmer
for 3 minutes.
Once more uncover the wok or pan, and add the cauliflower and the rest of
the ingredients. Stir them around and put the cover back, and continue
cooking for 3-5 more minutes.
Uncover the wok or pan for the last time, adjust the seasoning and turn the
vegetables over again for a few seconds.
Transfer to a warm serving dish, if it is to be served hot as an
accompaniment to your main course; otherwise refrigerate, to be served cold
a few hours or a few days later.
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