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Hidden away in Bradford is Prashad restaurant which has something of a cult following amongst curry lovers. When we visited chef Kaushy Patel plied us with dish after dish of sublime Gujarati cuisine and I became completely hooked on this great vegetarian combination. At home I serve it with rice or roti and Kaushy's new book is giving me plenty more inspiration for Friday night, which is of course curry night. Do you have a favourite Indian restaurant...do tell us about it.
This recipe is adapted from Prashad: Indian Vegetarian Cooking by Kaushy Patel.
Pea and cauliflower curry
This dish appeared on the first restaurant menu at Prashad, and seven years on is still remembered fondly by customers. The combination of cauliflower and peas is characteristic of traditional Gujarati cooking – good textures and a little sweetness. If you are using frozen peas, Kaushy recommends using petits pois, as they are smaller and sweeter than ordinary garden peas.
If you can't find asafoetida, don't panic. It imparts an onion-garlic flavor but you can omit it from the recipe or use garlic powder or onion powder instead. You will go to the curry party after all...