Description
From one cauliflower head and a choice of two or more vegetables sauteed and cooked with stalks of lemongrass, this recipe is surely a hit. It can be served as an appetizer or as part of a meal.
Ingredients
Scale
- 1 head of cauliflower, broken into florets
- 100g cup green beans, cut into 2-inch length
- 200g pumpkin, cut into 3-inch chunks
- 2 stalks of fresh lemongrass, tied into a bundle
- 1-inch piece of fresh ginger root, grated
- 2 cloves of garlic, minced
- 1 small tomato, chopped
- 1 small red chili, deseeded and finely chopped (optional)
- 4 tbsp vegetable oil
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp sugar
- Salt and ground black pepper to taste
- juice of 1 lime
- 1/2 water
- Fresh cilantro leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil. Carefully add your cauliflower florets and cook for approximately 7-10 minutes until tender. Once done, drain the cauliflower and set it aside.
- While the cauliflower is boiling, sautee ginger, garlic, and onions (in that order) and cook stirring until fragrant about 3 minutes. Add tomatoes, cumin powder, coriander powder, and turmeric powder into the mix and stir for another minute.
- Add the pumpkin, green beans, and water. Stir once and drop the lemongrass into the mix. Add deseeded and chopper chili, if using. Cover the pan and leave to cook for 10-15 minutes.
- Add the cauliflower and stir another time. While the vegetables simmer, add the juice your lime with sugar, salt, and ground black pepper. Then drizzle this over the cauliflower and vegetable medley, and allow them to cook for an additional minute.
- Serve and top with chopped fresh coriander leaves.
Notes
Remember to tailor the spiciness to your liking by adjusting the chili content and don’t hesitate to add additional water or vegetable broth if you desire a thinner sauce consistency.