Cauliflower and peas are a favourite combination of vegetables in Indian curries. This version is quick and easy to make, yet bursting with flavours. Serves 4.

INGREDIENTS
2 onions
400g carrots
2 tablespoons extra virgin olive oil
3 teaspoons curry powder
2 tablespoons tomato purée
2 tins peeled plum tomatoes
100ml vegetable stock
Salt
1/2 teaspoon cinnamon
Chilli powder
400g frozen cauliflower
200g frozen peas
200g basmati rice
200g sour cream
100g cashew nuts

METHOD
1) Peel and finely chop the onions and carrots. Fry briefly in the olive oil. Sprinkle curry powder over the top and fry for another minute.

2) Add the tomato purée and cook for 2 minutes. Add the peeled plum tomatoes and juice. Mash in the pan.

3) Add the vegetable stock and season to taste with the salt, cinnamon and chilli powder.

4) Bring the ingredients to the boil, add the frozen vegetables, cover with a lid and simmer for 20 minutes.

5) Meanwhile, cook the basmati rice in 450ml slightly salted water for about 12 minutes.

6) Add the sour cream to the vegetables and season to taste. Spread the cashew nuts over the top and serve with rice.

在印度的咖喱蔬菜中，花椰菜和豌豆是最受歡迎的組合。做起來既簡單又快捷，還能產(chǎn)生濃郁的香味。4人食用：

配料

2個(gè)洋蔥

400克胡蘿卜

2勺輕榨優(yōu)質(zhì)橄欖油

3勺咖喱粉

2勺番茄醬

2罐去皮整番茄

100ml蔬菜湯

鹽

1/2勺肉桂

辣椒粉

400g冰凍花椰菜

200g冰凍豌豆

200g巴斯馬蒂香米

200g酸奶油

100g腰果

做法：

1。將洋蔥和胡蘿卜去皮，切小塊，用橄欖油微炒。灑入咖喱粉，翻炒幾分鐘。

2。加入番茄醬，煮2分鐘。加入去皮整番茄，在鍋中搗碎。

3。加入蔬菜湯，及適量的鹽，肉桂和辣椒粉。

4。將所有配料煮沸，加入冰凍蔬菜，蓋上鍋蓋，燉20分鐘。

5。同時(shí)，用450ml淡鹽水將巴斯馬蒂香米煮大約12分鐘。

6。把酸奶油加入蔬菜中，并試味。將腰果灑在蔬菜上，配上米飯食用。