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Cauliflower and Colorful Vegetable Curry
Cauliflower and Colorful Vegetable Curry
Ingredients (5 servings)
| Onions (thinly sliced) |
100g |
| Mushrooms (thinly sliced) |
100g |
| Cauliflower (cut into small bite-size pieces) |
250g |
| Tomato |
200g |
| Red bell pepper (cut into small bite-size） |
100g |
| Yellow bell pepper (cut into small bite-size） |
100g |
| Spinach |
150g |
| Chickpeas |
240g |
| Olive oil |
2 Tbsp |
| S&B Golden Curry Sauce Mix 92g |
1 pack |
| Water |
600ml |
| Jasmine rice (cooked) |
As need |
| Radish |
As need |
| Cilantro |
As need |
Directions
- Slice the onions and mushrooms. Cut the cauliflower and peppers into small bite-size pieces.
Cut the tomatoes into 1 cm dices.
- Blanch the spinach to keep its fresh green color, and cut it into 2 cm pieces.
- Heat oil in a pan over medium heat and stir-fry the onion and mushroom. Once they are cooked, add the cauliflower and peppers and stir-fry.
When the ingredients are well-blended, add the chickpeas and tomato, and stir-fry. When the tomato begins to break down, add water.
When it comes to a boil, braise for 4 to 5 minutes over low heat.
- Once the vegetables are soft, turn off the heat. Add the S&B Golden Curry Sauce Mix while breaking it into pieces, then stir until it is melted.
Turn on the heat again and simmer while stirring until the sauce becomes thick. Add the spinach and bring to a boil.
- Serve with jasmine rice.
Add the radish and chopped cilantro.
