Spicy Indian cauliflower and courgettes with cashew nuts
450 g, cut into florets
2 medium, halved lengthways and then cut into 1cm (0.5 inch) slices
1 teaspoons, 2.5cm (1 inch), peeled and finely chopped
3 clove(s), peeled and finely chopped
Chilli, Green or Red
1 individual, (preferably green), de-seeded and finely chopped
30 g, (2 tbsp)
1 pinch, and fresh ground black pepper
Low Fat Natural Yogurt
1 tablespoons, (a small bunch) or mint, chopped
- Steam the cauliflower florets over a pan of boiling water for 5 mins, until just tender.
- Heat the oil in a large wok or frying pan and stir fry the ginger, garlic, chilli and cashew nuts for a minute, until beginning to turn golden.
- Add the cauliflower and courgettes and stir for 5 minutes. Taste and season if necessary.
- Remove from heat and stir through the yogurt and fresh coriander or mint and serve.