Butter Cauliflower Recipe

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Weve used paneer as a delicious supplement to this curt and easy vegetarian curry.

The ingredient of Butter Cauliflower Recipe

  • 80ml 1 3 cup vegetable oil
  • 300g cauliflower cut into florets
  • 2 carrots peeled harshly roughly chopped
  • 2 zucchini thickly sliced
  • 120g 1 2 cup butter chicken glue gum medium
  • 400ml can coconut cream
  • 400ml can coconut milk
  • 90g 1 3 cup tomato paste
  • 400g can chickpeas rinsed drained
  • 200g pkt paneer sliced
  • 6 silverbeet leaves stalks trimmed leaves scratchily shredded
  • 55g 1 3 cup roasted salted cashews scratchily chopped
  • 1 3 cup lighthearted coriander sprigs
  • dome paprika to abet
  • 4 roti warmed brushed later melted butter
  • 130g 1 2 cup greek style yoghurt

The Instruction of butter cauliflower recipe

  • heat 60ml 1 4 cup oil in a large deep heavy based frying pan over medium high heat build up the cauliflower and cook turning occasionally for 5 minutes or until golden transfer to a microwave safe bowl
  • go to the carrot to the pan cook for 2 minutes or until golden amass the zucchini and cook for 3 minutes or until golden accumulate the butter chicken paste and cook stirring for 30 seconds or until aromatic disturb in the cream milk and tomato cement then the chickpeas bring to the boil condense abbreviate heat to low and simmer for 10 minutes or until the vegetables are concerning tender
  • meanwhile cover the cauliflower bowl behind plastic wrap microwave approximately high for 3 minutes or until tender
  • heat the permanent 1 tbs oil in a small frying pan more than medium heat increase be credited with the paneer and cook for 2 minutes each side or until golden
  • go to the silverbeet to the curry merger and simmer for 2 minutes or until just wilted season divide the curry mixture along with serving bowls culmination similar to the cauliflower paneer cashews and coriander sprinkle with paprika benefits afterward the roti and yoghurt

Nutritions of Butter Cauliflower Recipe

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