Cauliflower and Almond Madras
1 large, sliced
2 teaspoons, madras style
Plain White Flour
1 teaspoons, heaped
2 tablespoons, unsweetened
Vegetable stock cube(s)
1 cube(s), (use vegetable stock to make 1 pint)
175 g, scrubbed and sliced thinly
350 g, florets
Chick Peas, cooked
425 g, canned, drained and rinsed
3 sprig(s), fresh, chopped
1 tablespoons, (15g) toasted and flaked
- In a large non stick frying pan or wok, heat the oil. Fry the onion for 2-3 minutes until lightly browned. Add 1 tablespoon water, cover and steam fry for 5 minutes until softened.
- Add the curry powder and flour and fry for 1 minute.
- Mix the desiccated coconut with the hot stock and stir into the pan. Simmer for 1 minute.
- Add the potato slices, cauliflower florets and chick peas and season well. Stir together, cover and simmer for 20-25 minutes. Scatter over the almonds and parsley and serve.