A coconut based curry gives this cauliflower a unique and delicious taste. A bit of a change from usual Aloo (potato) Gobi (cauliflower) recipe.

Easy Microwave Recipe:

Preparation time: 15 minutes
Cooking time: 11 minutes
Serves 4

Ingredients:
·       2 cups cauliflower, cut into small florets
·       1 cup green peas
·       2 bay leaves
·       4 tablespoons tomato purée
·       2 tablespoons fresh curd
·       ¼ teaspoon sugar
·       3 tablespoons oil
·       Salt to taste

To be ground into a paste
·       1 onion
·       2 tablespoons fresh coconut, grated
·       2 cloves garlic
·       2 teaspoons coriander (dhania) seeds
·       1 teaspoon cumin seeds (jeera)
·       12 mm. (1/2”) piece ginger
·       2 teaspoons poppy seeds (khus-khus)
·       4 whole red chillies

Method of Preparation:

In a microwave safe bowl, combine 2 tablespoons of oil and the cauliflower. Cover with a lid and microwave on HIGH for 4 minutes. Remove and keep aside.

In the same bowl, combine the green peas with 2 tablespoons of water and microwave on HIGH for 1 minute.

In another microwave safe bowl, add the remaining 1 tablespoon of oil, the bay leaves and the prepared paste and microwave on HIGH for 2 minutes.

Add the tomato purée, curd, cauliflower, green peas, sugar, 1/2 cup of water and salt and microwave on HIGH for a further 4 minutes until the vegetables are soft. Serve hot.

Handy tip: Cut the cauliflower into uniform sized florets so that they cook evenly.