May 29, 2014

Pea, Cauliflower & Potato Curry


Today I’m pretty excited to let you having a sneak peek into our kitchen and share our very first video! This has been a lot of fun to make, and I hope you’ll like it. It’s a first, so you will have to forgive us the non-perfectness of it. We had been thinking about making videos for the blog for a while, in order to create something a little bit different to the usual articles, and hopefully this will be the first of more to come. Give us feedback in the comments, as we’d love to know what you think. The video is available at http://youtu.be/qJfKnpL9f3c


The recipe is super quick and easy to make for a curry, and makes the most of the fresh ingredients that are now in season. It would be perfect as a weekday supper.


Pea, Cauliflower & Potato Curry – serves 6
•1tbsp coconut oil
•1 red onion, peeled and sliced
•2 cloves garlic, peeled and chopped
•A 2cm chunk ginger, peeled and chopped
•1 red chilli, deseeded and finely chopped
•1 ½ tsp ground turmeric
•1tsp ground coriander
•1tsp ground paprika
•1tsp cumin seeds
•3 kaffir lime leaves
•3 tomatoes, chopped
•700g baby new potatoes, halved
•1 cauliflower, separated into florets
•1 can coconut milk
•300g fresh peas, podded

1.Heat the oil in a large cooking pot, add the onion, garlic, ginger and chilli and gently fry for 3-5min, until soft.
2.Add the spices, kaffir lime leaves and tomatoes and stir fry for another 2min, until fragrant.
3.Add the baby potatoes, cauliflower and coconut milk, stir well, cover and leave on a gentle simmer for 25-30min until the vegetables are tender.
4.Add the peas and cook for another 3-5min. Serve with brown rice.

Curry de Petits Pois, Chou-Fleur et Pommes de Terre – pour 6 personnes
•1cs d’huile de noix de coco
•1 oignon rouge, pelé et émincé
•2 gousses d’ail, pelées et émincées
•Un morceau de gingembre frais 2cm, pelé et émincé
•1 piment rouge, égrené et finement émincé
•1 ½ de curcuma en poudre
•1cc de coriandre en poudre
•1cc de paprika en poudre
•1cc de graines de cumin
•3 feuilles de citron kaffir
•3 tomates, émincées
•700g de pommes de terre nouvelles, coupées en deux
•1 chou-fleur, séparé en petits bouquets
•1 boite de lait de coco
•300g de petits pois frais écossés

1.Faire chauffer l’huile dans un faitout et ajouter l’oignon, l’ail, le gingembre et le piment et faire revenir à feu doux pendant 2-3min.
2.Ajouter les épices, les feuilles de citron kaffir, les tomates et faire revenir pendant 2min encore.
3.Ajouter les pommes de terre, le chou-fleur, le lait de coco, bien mélanger, couvrir et laisser pendant 25-30min jusqu'à ce que les légumes soient tendres.
4.Ajouter les petits pois et laisser cuire pendant 2-3min. Servir avec du riz complet.


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