INGREDIENTS:

800 g cauliflower
separated into flowerets
1 1/2 c fresh or frozen green peas
1 md onion, thinly sliced
1 ts mashed garlic
1 ts grated ginger
4 t ghee
3/4 ts turmeric
1 t ground coriander
1 t vindaloo paste
2 ts sugar
2 cardamoms, opened
3/4 c yoghurt
2 l tomatoes, cut into wedges

DIRECTIONS:

Boil the cauliflower and peas in water until tender. Drain.
Cook the onion, garlic and ginger in the ghee until golden and tender. Add the turmeric, coriander, vindaloo, sugar, cardamoms and yoghurt and cook for 3-4 minutes. Add the tomatoes and cook 3-4 minutes. Add cauliflower and peas. Simmer for 3-4 minutes and serve hot with rice.

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