Roasted cauliflower pepper fry
Curries With Bumbi · ♥ 633 likes · 21.4K views · 4 min video
Read about cauliflower in the BrightCulinary Book
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Ingredients
Method
Techniques
- 500 g cauliflower
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 4 cloves chopped garlic
- 330 g red, orange and yellow bell peppers
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- ¼ cup frozen green peas
- 1 tbsp oil
- 1 tsp Kashmiri red chili powder
In a mixing bowl, mix a tablespoon of oil with a teaspoon each of Kashmiri red chili powder and turmeric powder.
Spread in a single layer on a parchment-lined baking tray, not overlapping, or they steam instead of roasting.
Roast in a preheated 400F oven about 20 minutes, until as soft as wanted.
Flip the florets, switch off the oven and leave them inside so the residual heat makes them more tender.
- 2–3 tbsp oil
Heat 2 to 3 tablespoons oil in a pan on medium-high; fry the chopped onions 3 to 4 minutes, add chopped garlic and fry until the onions brown at the edges.
- 1 whole onion
Add the bell peppers, the sliced onion, salt and black pepper; fry on high until the peppers soften but keep a little crunch.
- 1 tbsp tomato paste
- 2 tsp curry powder
- 1 tsp sugar
Add a tablespoon of tomato paste, 2 teaspoons curry powder and a teaspoon of sugar; fry on high 2 to 3 minutes.
Tomato paste, curry powder and sugar
- water
Add the roasted cauliflower and frozen green peas; sprinkle a little water from the palm.
Adding the cauliflower, peas and chilies
- chopped green chilies
Add a few chopped green chilies, optional, and half a teaspoon garam masala.
- ½ tsp garam masala powder
- chopped coriander leaves
Cover on low heat 3 to 4 minutes, then turn off the heat and add chopped coriander leaves.
Covering, coriander and serving