Carrots and Cauliflower with Chile and Ginger

Name: Carrots and Cauliflower with Chile and Ginger
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 6 or 7 carrots, sliced into rounds, or baby carrots left whole; 7 oz/200 g cauliflower florets; 4 scallions, sliced into 1 inch/2.5 cm lengths; 1 or 2 garlic cloves, peeled and finely sliced; a dash of fish sauce; 1 fresh red chile, finely chopped; 1 tablespoon light soy sauce; a pinch of ground ginger; 3 shallots, peeled and finely sliced; vegetable oil, for frying

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Even the most common, simple vegetables make wonderful curries. They are healthy since they are generally cooked very quickly, thus retaining the nutrients. As with all curries, you can make them hotter or milder as you prefer.

Ingredients

6 or 7 carrots, sliced into rounds, or baby carrots left whole
7 oz/200 g cauliflower florets

Asia
Pescatarian

Method

Blanch the carrots and cauliflower in boiling water for about 3 minutes, then drain and set aside.

Heat some vegetable oil in a wok or skillet and cook the shallots for a minute or two until soft, then add the garlic and cook for an additional minute, taking care not to burn the garlic.

Add the scallions, soy and fish sauces, carrots, and cauliflower and stir-fry for a couple of