蔬菜咖哩配印度椰菜花飯 Veggie korma, Mock cauliflower pilau

Veggie-korma,-Mock-cauliflower-pilau

份量Serve:  4

材料 INGREDIENTS
1平匙 杏仁片 1 heaped teaspoon flaked almonds
2個 紅薯 2 large sweet potatoes
橄欖油 olive oil
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

做法 Method
1. 杏仁在大砂鍋內炒至微微金黃色,取出待用。紅薯洗淨,切成4厘米大小塊狀,鍋內放油把紅薯煎5分鐘或至金黃
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,

2. 洋蔥,蒜,薑去皮連同芫荽莖和辣椒切幼。加入咖哩葉拌炒1分鐘後再加入所有蔬菜和咖哩醬,續煮5至10分鐘或至洋蔥軟身
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.

4.去除椰菜花的葉切碎,把莖切幼,加入咖哩中。椰菜花切小放入攪拌機攪至與米的質感和大小相同
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.

5. 把已碎的椰菜花放入微波爐碟並蓋上,在上碟前蒸煮或用高溫微波焗7分鐘或至全熟
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.

6. 於咖哩上搾加入檸檬汁,調味後加上羊奶芝士(正式印度人或許不會加,但加後可增添風味)
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).

7. 加入乳酪拌勻(亦可用以伴碟),灑上芫荽葉和杏仁片,伴上椰菜花碎後享用
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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s