09-23-2004, 01:09 PM
[ul][li]3 Tbs. oil [li]1/2 cup cauliflower florets [li]1/2 cup green bell pepper, chopped [li]1/2 cup red bell pepper, chopped [li]1/2 cup fresh or frozen pea pods, cut in half [li]1/2 cup frozen peas, thawed [li]1/2 cup cherry tomatoes [li]1/2 cup green onions, sliced [li]3 Tbs. water [li]3 Tbs. vindaloo curry paste [li]2 Tbs. plain yogurt [li]1 Tbs. cilantro, chopped[/li][/ul]
In wok or large skillet over high heat, heat oil. Add cauliflower and bell peppers. Stir-fry 3-4 minutes. Add pea pods, peas, tomatoes, and green onions. Stir-fry 2-3 minutes. Cover. Reduce heat to low. In small bowl, combine water, vindaloo paste, yogurt and cilantro. Stir into vegetable mixture. Cover. Cook 4-5 minutes.
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In wok or large skillet over high heat, heat oil. Add cauliflower and bell peppers. Stir-fry 3-4 minutes. Add pea pods, peas, tomatoes, and green onions. Stir-fry 2-3 minutes. Cover. Reduce heat to low. In small bowl, combine water, vindaloo paste, yogurt and cilantro. Stir into vegetable mixture. Cover. Cook 4-5 minutes.
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