Friday, 14 March 2008

Beef Korma & Cauliflower 'rice'

I don't know why but I was expecting this to have a darker sauce. Never the less, it was a rich creamy spicy sauce with chunks of meat that were tender and full of flavour. The cauli 'rice' was a great hit AGAIN!!


Jules said...

I'm intrigued by the cauli rice. How do you make it?

Sylvie said...

Tulip, I love curries and that looks great.

Tulip said...

Hi Jules, I grate it in the processor, then stir fry it in a little ground nut oil with a knob of butter added. You can add stuff like garlic, chopped coriander, slivered almonds. Stir fry it until it is softened but not soggy!

Sylvie - its lovely, quite mild bieng a korma but delish all the same!