Cauliflower Carrot and Pea Chilli
Serves: 4
Ingredients
To make Cauliflower Carrot and Pea Chilli, you'll need:
- 250g cauliflower
- 120g peas, frozen or fresh
- 2 small carrots, peeled and chopped into inch long thins
- 100g canned tomatoes, finely chopped
- 2 tsp. coriander, finely chopped
- 5 cloves of garlic, finely chopped
- 3 tsp. ginger, finely chopped
- 1 medium onion, sliced
- 2 green chillies, finely chopped
- 2 tsp. garam masala
- 300ml of water
- 1 tbsp. vegetable oil
- Salt to taste
Method
- Place the cauliflower and carrots in a medium size pan.
- Pour in 300ml water and bring to the boil.
- Add the peas, cover and lower the heat.
- Cook for 4 minutes, then drain all the vegetables and place to one side.
- Put a tablespoon of oil in a saucepan on a medium heat and fry the onion for 3 minutes.
- Add in the ginger and garlic and cook for 2 minutes.
- Next add the tomatoes, garam masala, coriander and chillies and cook for five minutes.
- Place the parboiled vegetables into the tomato mixture and cook for a couple of minutes, adding some water if the mixture sticks.
- The dish is now ready to serve with a garnish of fresh coriander.
Nutritional Facts (Per Serving)
Calories 116 | Total Fat 4g | Saturated Fat 0.2g | Carbohydrates 14g | Fibre 4.7g | Protein 3.6g
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