PI­LAF-STYLE CO­CONUT CAULIFLOWER

Prep 10 mins | Cook 25 mins | Serves 4

Singapore Women's Weekly (Singapore) - - DOMESTIC DIVA -

1 tbsp olive oil

1 onion, thinly sliced

2 gar­lic cloves, chopped

2 cm piece gin­ger, peeled, chopped

¼ cup ko­rma paste

400 ml can co­conut milk

350 g pump­kin, peeled, cut into 1 cm cubes

1 cup chicken stock

½ head cauliflower, cut into flo­rets

½ cup frozen peas, thawed

250 g pun­net cherry toma­toes, halved

Co­rian­der sprigs, pap­pad­ums, to serve

1. In a large fry­ing pan, heat oil on medium. Saute onion, gar­lic and gin­ger 3 to 4 mins un­til ten­der. Stir in ko­rma paste and cook 1 to 2 mins un­til fra­grant.

2. Add co­conut milk and bring to a sim­mer, stir­ring. Mix in pump­kin and stock. Sim­mer 5 mins.

3. In a food pro­ces­sor, pulse cauliflower un­til chopped to the size of rice grains. Stir through curry sauce and cook, cov­ered, a fur­ther 10 to 15 mins un­til ten­der.

4. Add peas and tomato. Heat gen­tly, stir­ring. Serve sprin­kled with co­rian­der and ac­com­pa­nied with pap­pad­ums.

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