If you prefer a curry that’s rich and mild, this recipe is for you! This creamy curry tastes super-
decadent but it’s also packed with plenty of healthy vegetables. It’s equally delicious made with
cream cheese or creamed coconut, so you can choose to make it vegan, too. Enjoy it with your
favourite pilau, roti’s or warm naan bread.
for the VEGAN option swap the cream for coconut cream and use vegan cream cheese or omit if preferred.
1 cauliflower small florets 2 courgettes sliced 1 red pepper chopped 1 large onion finely chopped 2 tomato finely chopped 3/4 cup cream (or creamed coconut for a vegan and healthier option) 2 tbsp cream cheese (or vegan Cheese) 3 tbsp cooking oil 1 tsp cumin seeds 1 tsp garam masala 1 1tsp red chilli powder 1/2 tsp turmeric powder salt to taste 1 tsp garlic paste 1 tsp ginger paste 2 tbs cilantro chopped for garnish
1. Heat 3 teaspoon oil in a pan, add cumin seeds, saute for a minute, then add onions and saute until they become translucent, now add garlic & ginger paste and saute for 1 min.
2. Add salt, chilli powder, turmeric powder, garam masala powder and saute for 1 min, then add chopped tomatoes and saute on medium heat for around 4-5 minutes until they have softened.
3. Now add the cream or creamed coconut whichever you are using and the cream cheese and mix in well, add a little water (2-3tbs) if needed.
4. Now add the cauliflower and saute for 4 mins, then add the red peppers and courgettes and saute on medium heat for 5-8 mins with the lid on, until vegetables are tender. Garnish with chopped cilantro and serve.
Serve with Rice, Roti or Nan.
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