Summer Vegetables

Name: Summer Vegetables
Ingredients: 1 1/4 lb cauliflower, cut into small florets; 1/3 lb frozen peas; 4 tbsp olive oil; 1 None small eggplant, trimmed and cut into cubes; 2 None red peppers, deseeded and chopped; 1 None onion, peeled and diced; 1/4 inch fresh ginger, peeled and finely chopped; 1 clove garlic, peeled and finely chopped; 1 tsp curry powder; 1 pinch ground coriander; 2 None cardamom pods; 4 None ripe tomatoes, chopped; 1-2 tsp lemon juice

13 ingredients

2 steps

Ingredients

1 1/4 lb cauliflower, cut into small florets
1/3 lb frozen peas
4 tbsp olive oil
1 None small eggplant, trimmed and cut into cubes
2 None red peppers, deseeded and chopped
1 None onion, peeled and diced
1/4 inch fresh ginger, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 tsp curry powder
1 pinch ground coriander
2 None cardamom pods
4 None ripe tomatoes, chopped
1-2 tsp lemon juice

Directions

1

Cook cauliflower in boiling salted water for 3 mins, add peas and cook for 1 min. Drain then rinse under cold water.
2

Heat oil in a large frying pan, add eggplant and pepper and saute for 4 mins. Add onion, ginger, garlic, curry powder, coriander and cardamom pods and cook for 2-3 mins, stirring. Add tomatoes and 2 tbsp water. Season and add lemon juice to taste. Simmer for 4 mins, add cauliflower and peas and heat through for 2-3 mins. Adjust seasoning. Serve warm or cold.