| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sainsbury4, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 450 |
g |
Cauliflower; (1lb) |
| 225 |
g |
Frozen or fresh peas; (8oz) |
| 450 |
g |
Potatoes; (1lb) |
| 50 |
g |
Butter or vegetable margarine; (2oz) |
| 3 |
ts |
Garam masala; up to 4 |
| 25 |
g |
Plain flour; (1oz) |
| 450 |
ml |
Stock; (3/4 pint) |
INSTRUCTIONS
1. Break the cauliflower into florets and boil for a couple of minutes with
the peas. Peel the potatoes, cut them into good-sized cubes and boil for a
few minutes. Melt the fat, stir in the garam masala and allow it to cook
for a few minutes.
2. Melt the fat, stir in the garam masala and allow it to cook for a few
minutes.
3. Stir in the flour, and then add the cooked, drained vegetables and toss
until well coated. Stir well with a wooden spoon and gradually add the
stock, stirring until the sauce is smooth. Serve at once.
Converted by MC_Buster.
NOTES : Curries with vegetables are more subtle and interesting than meat
ones: they offer varied textures and flavours, enhanced in this recipe by
the spicy garam masala. Serve with Dhal and Fried Rice Memsahib.
Converted by MM_Buster v2.0l.
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