Ingredients
1 head cauliflower
1 kg potatoes, cubed
6 mushrooms, chopped
1 1/2 cup Peas
1 cup red and yellow bell pepper, chopped
400 ml coconut milk
3 tbsp curry powder
2 tsp chili flakes
1/8 cup ginger, minced
2 clove garlic, minced
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Wash cauliflower thoroughly and break the head down into florets. Chop the potatoes to make 1 inch cubes. Set aside. Chop and mince: garlic, chili peppers and ginger. Chop up the mushrooms and bell peppers. Heat 2 tablespoons of olive oil in a wok or skillet. Add 2 tbsp curry powder, chili flakes and 2 tsp turmeric podwer. Stir frequently so the spices don't burn. Add the minced garlic, ginger and chili and stir. Add more oil if necessary. Add the potatoes and stir for 2 minutes. Add the coconut milk. Let boil and simmer for 5 minutes. Add the cauliflower florets. Cover wok and leave for 20 minutes. (If necessary add the chicken stock) Add the peas and mushrooms and remaining curry powder. Leave for 10-15 minutes until the peas have cooked and potatoes are soft. Serve over rice.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
The definitive Thai food encyclopedia — history, technique, 650 pages
1000+ recipes from every Indian state — the definitive reference