Ingredients:
In a large bowl beat together:
- 4 medium potatoes
- 1 large head of cauliflower
- 6 Tbsp vegetable oil
- 16 black whole peppercorn
- 1 pinch powdered cloves
- 6 pods cardamom, smashed
- 1 cinnamon stick
- 1 bay leaf
- 4 tsp cumin seeds
- 1 large white onion, minced
- 6 garlic cloves, minced
- 4 tsp fresh ginger, grated
- 3 tsp turmeric
- 1 cup water
- 4 tsp garam masala
- 1 cup roasted, unsalted cashews, whole
- 6 cups cooked rice
- 3 cups green peas (frozen is good)
Optional:
- Yoghurt (to stir in when serving)
- Cilantro to garnish
Preparation of curry:
- Heat oil in a large saucepan on medium heat, add pepper, cloves, cardamom, cinnamon stick and bay leaf
- Let sizzle for a minute until fragrant, add cumin seeds and sizzle for a few seconds and add the onions
- Cook for about 15 minutes, stir frequently until onion is darkening (close to burn)
- Add garlic and ginger and saut for a minute until very fragrant.
Preparation of vegetables:
- While the curry is on the stove cut cauliflower and break into florets and cut potatoes to bite size
- Add cauliflower and potatoes to curry and cook for about 5 minutes until the cauliflower shows colour
- Add the turmaric and the water
- Cover the pot and cook for about 15 minutes until potatoes and cauliflower are tender
- Uncover the pot, add the green peas and continue cooking for a couple of minutes until the liquid has thickened and the peas are hot
- Stir in the garam masala, salt and cashews and serve over rice.
-- Cooking With The Market is a cookbook published by the Prince George Farmers' Market. The book is available at Books & Company, Canadian Tire, Northern Lights Estate Winery and at the Prince George Farmers' Market.
