Ingredients:
Carrots – 2 large
Cauliflower – 1 small
Oil – 1 tblsp
Bay Leaf – 1
Cloves – 2
Cinnamon Stick – 1 small
Cardamom Pods – 2
Black Peppercorns – 3
Salt – 1 tsp
Frozen Peas – 1/2 cup, thawed
Lemon Juice – 2 tsp
Fresh Coriander – 1 tblsp, chopped
Method:
1. Cut the carrots into thin batons about 1 inch long. Separate the cauliflower into small florets.
2. Heat the oil in a kadai and add the bay leaf, cloves, cinnamon stick, cardamom pods and peppercorns. Quickly stir-fry over a medium heat for 30-35 seconds, then add the salt.
3. Next add the carrot batons and cauliflower florets and continue to stir-fry for 3-5 minutes.
4. Add the peas, lemon juice and chopped coriander and cook for a further 4-5 minutes.
5. Serve garnished with the whole coriander leaves.
