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欢迎的组合。做起来既简单又快捷，还能产生浓郁的香味。4人食用：

配料

2个洋葱

400克胡萝卜

2勺轻榨优质橄榄油

3勺咖喱粉

2勺番茄酱

2罐去皮整番茄

100ml蔬菜汤

盐

1/2勺肉桂

辣椒粉

400g冰冻花椰菜

200g冰冻豌豆

200g巴斯马蒂香米

200g酸奶油

100g腰果

做法：

1。将洋葱和胡萝卜去皮，切小块，用橄榄油微炒。洒入咖喱粉，翻炒几分钟。

2。加入番茄酱，煮2分钟。加入去皮整番茄，在锅中捣碎。

3。加入蔬菜汤，及适量的盐，肉桂和辣椒粉。

4。将所有配料煮沸，加入冰冻蔬菜，盖上锅盖，炖20分钟。

5。同时，用450ml淡盐水将巴斯马蒂香米煮大约12分钟。

6。把酸奶油加入蔬菜中，并试味。将腰果洒在蔬菜上，配上米饭食用。