I had broccoli and Cauliflower Curry served in claypot at few hotels’ cafes in Malaysia and I just love it. It is simple and yet delicious. I regretted not remembering this dish when I was having it. Now, I am trying real hard to re-create this dish. If you prefer the curry sauce to be slight thicker, just mashed few pieces of cooked potato and stir in. Preparation: 10 mins, Cooking time: 20 mins
Ingredients (serves 2)
° 125g broccoli florets, blanched
° 125g cauliflower florets, blanched
° 100g potato, peeled and diced
° 25g carrot, peeled and diced
° 1 lemongrass, peel off outer layers leaving tender whitish centre and bruised
° 200ml water
° 1.5 tablespoons vegetable oil
° 10-15 curry leaves
° 1 tablespoon curry powder, or to taste
° 1 tablespoon chilli powder, or to taste
° 125ml coconut milk
° salt to taste
° 1 teaspoon sugar (optional), or to taste
Method
1. Mix the curry powder and chilli powder with a tad of water to form curry paste.
2. Heat oil in a wok or frying pan, fry the curry leaves for half a minute. Stir in the curry paste and fry until fragrant.
3. Add in the potatoes, carrot, lemongrass, water and bring to a boil. Simmer for 10 minutes or until the potatoes are tender. Stir in the coconut milk and bring to a boil. Season with salt and sugar.
4. Off the fire and throw in the broccoli and cauliflower. Mix well and serve hot.
4 comments:
Wonderful recipe, and it looks very tasty. Can you tell me what are the spices in the curry powder? And what amounts? As there are so many curry powders and I wouldn't know which to use. Am in UK.
Thank you.
The curry powder from different brand will be different and but on the whole it work fine for this recipe, although I prefer ‘localised’ curry powder than the India cuisine’s curry powder (again, personal preference).
The ingredients of the curry powder that I used is only list the ingredients, it consist of coriander, dry chilli, salt, fennel seed, dhall, turmeric, cumin, black pepper, cinnamon, star anise, clove, cardamom …
Hope this helps :)
Cheers :)
Thanks so much, that sounds delicious, my mouth just watering as I read it.
And it will be interesting to try and make my own curry powder from the ingredients you mention.
As well as I will try to see what my local Malaysian/Chinese shop has in the way of packets, as they curry powders I get there are usually milder and are the ones I like.
Again thank you for your help. Cheers Carol
No problem at all :)
Cheers
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