| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 250 g frozen peas
- 1 head cauliflower
- 1 red pepper
- 3 garlic cloves
- 1 cm cube fresh ginger
- 1/2 red chilli
- 4 spring onions
- 1 red pepper
- 1 tsp cumin seeds
- 400 ml can coconut milk
- 400 g chopped tomatoes
- 1 1/2 tbsp curry powder
- 1 tbsp maple syrup
- 1/2 a lime (juice)
- 1 handful roughly chopped coriander
- flaked almond
- flaked chilli flakes
- olive oil
Ingredients
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Instructions
- In a saucepan of boiling water, boil the frozen peas. Peel and finely chop the garlic, ginger and spring onions.
- Deseed the chilli and finely slice, unless you like it hot, then keep the seeds!! Break the cauliflower florets off the stalk and chop into small pieces. Deseed and finely chop the red pepper. Heat the oil in a large non stick pan.
- Add the garlic, ginger, chilli and spring onions and cook for 2 mins stirring regularly. Add the cauliflower, red pepper, and cumin seeds, cook for another 2 mins stirring regularly. Drain the peas and add them to the pan with the remaining ingredients except for the garnishes.
- Bring to the boil and simmer for 3 mins. Remove from the heat, serve and sprinkle with coriander, flaked almonds and chilli flakes.