This curry is vividly coloured and tastes very fresh. Makes a good contrast to “browner” dishes! Make this with any proportion of cauliflower to broccoli or use 1k of either.
Heat ½ t each of the following spices in 3T oil:
powdered
ginger
turmeric
cayenne
coriander
salt
mustard
seeds
cumin
seeds
¼
t cinnamon
1
clove of garlic
1. Coat 500g each of cauliflower and broccoli florets in the spice mixture
2. Add ½ cup (125 ml) water and simmer till vegetables are just tender.
3. Add 2 large diced tomatoes and 1 ½ cups frozen peas
Optional: plenty of chopped fresh coriander as garnish.