This distinctive combination is known for its deep flavors and versatile texture, which provides a pleasant blend with an attractive punch.
We look forward to a culinary column and head chef, Paul Watters to share his a delicious cauliflower of the cauliflowerbe satisfactory and a satisfying dish …
Ingredients
1/2 cauliflower head (picked and sliced)
3 large potatoes (peeled, rinsed and diced)
2 onions (peeled and diced)
1 red pepper (dice)
2 ounces butter
2 ounce ordinary flour
2 tablespoons of tomato paste
4 inches of vegetable stock
2 cans of chopped tomatoes
1 teaspoon garam masala
1 teaspoon of curry powder
1/2 set of coriander chopped
Method
Melt the butter in a large frying pan or in a saucepan, then throw the onion with spices. Bake for 2-3 minutes.
Include the cauliflower and potato, stirring carefully. Remove the heat.
Mix the flour and tomato paste until they combine.
Add the chopped tomatoes and mix well.
Pour in storage, let it brew for 15 minutes and stir with a hand mixer until it is still slightly thick.
Return to heat, then add the peppers and coriander.
Cook for a moment, season with salt and pepper and season your dish.
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