|1平匙 杏仁片||1 heaped teaspoon flaked almonds|
|2個 紅薯||2 large sweet potatoes|
|1個 紅洋蔥||1 red onion|
|2瓣 蒜||2 cloves of garlic|
|1拇指大小的薑||1 thumb-sized piece of ginger|
|1/2束 新鮮芫荽 (15克)||1/2 a bunch of fresh coriander (15g)|
|1/2至1條 新鮮紅辣椒||1/2-1 fresh red chilli, (optional)|
|少量咖哩葉||1 handful of curry leaves|
|1平匙 印式korma咖哩醬||1 heaped tablespoon korma curry paste|
|1罐 400克雞心豆||1 x 400 g tin of chickpeas|
|1個 大椰菜花||1 large cauliflower|
|1/2至1 個檸檬||1/2-1 lemon|
|50克 羊奶芝士 (選擇性使得用)||50 g feta cheese, (optional)|
|4湯匙 脫脂天然乳酪||4 tablespoons fat-free natural yoghurt|
Start by toasting the almonds in a large casserole pan until lightly golden, then tip out and set aside. Scrub the sweet potatoes clean, then cut into 4cm chunks and put them into the pan on a medium heat with a lug of oil. Fry for about 5 minutes, or until golden,
while you peel the onion, garlic and ginger, then finely slice them with the coriander stalks and chilli (if using – it will give the sauce a real kick). Add the curry leaves to the pan and stir for 1 minute, then add all the sliced veg with the curry paste and cook for another 5 to 10 minutes, or until the onions have softened, stirring occasionally.
3. 加入雞心豆 (連水)和600毫升熱水，當再翻滾時收至細火續煮大概30分鐘或至濃稠
Add the chickpeas (juice and all) with 600ml of boiling water, then bring everything to the boil. Reduce to a simmer and cook for around 30 minutes, or until thickened.
Meanwhile, click off and chop the cauliflower leaves, then finely slice the stalk and add both to the curry for the rest of the cooking time. Cut the florets into even-sized chunks and pulse in a food processor until it’s the same texture and size as rice.
Tip it into a microwave-safe dish and cover. Steam or microwave the cauliflower on high for 7 minutes, or until cooked through, just before serving.
Add a good squeeze of lemon juice to the curry, then season to perfection and crumble over the feta (if using – I think of it here as a nod towards Indian paneer, and it adds a lovely subtle bit of extra flavour).
Dollop over the yoghurt and stir it through for that korma creaminess (or serve on the side, if you prefer), then sprinkle with coriander leaves and the toasted almonds. Tip the cauliflower on to a nice serving platter, and dig in.
More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/veggie-korma-mock-cauliflower-pilau
Special thanks on translation: Ms Ida Lam