Summer Vegetables

Name: Summer Vegetables
Ingredients: 1 1/4 pounds cauliflower cut into small florets; 1/3 pound frozen peas; 4 tablespoons olive oil; 1 eggplant small, trimmed and cut into cubes; 2 red peppers deseeded and chopped; 1 onion peeled and diced; 1/4 inch fresh ginger peeled and finely chopped; 1 clove garlic peeled and finely chopped; 1 teaspoon curry powder; 1 pinch ground coriander; 2 cardamom pods; 4 tomatoes ripe, chopped; 2 teaspoons lemon juice

13 ingredients

2 steps

Ingredients

1 1/4 pounds cauliflower cut into small florets
1/3 pound frozen peas
4 tablespoons olive oil
1 eggplant small, trimmed and cut into cubes
2 red peppers deseeded and chopped
1 onion peeled and diced
1/4 inch fresh ginger peeled and finely chopped
1 clove garlic peeled and finely chopped
1 teaspoon curry powder
1 pinch ground coriander
2 cardamom pods
4 tomatoes ripe, chopped
2 teaspoons 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.