Cauliflower Curry
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No one would ever describe cauliflower as "lame" after tasting it in this spicy dish! Serve it as part of an Indian meal, or with grilled fish, chicken, pork or lamb.
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1 head cauliflower
1 carrot
2 Tablespoons butter and/or olive oil
1 small clove garlic
1/4 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon cumin seeds
1/4 teaspoon ginger
1/4 teaspoon mustard seeds
1/4 teaspoon turmeric
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon
1/3 cup water
3/4 cup fresh or frozen peas
Wash the cauliflower and break it into bite-size floweretts.
Peel the carrot and cut it diagonally into half-inch slices.
Melt the butter and/or oil over medium heat in a large skillet (Use one that has a good lid.)
Crush the garlic into the butter, then stir in the salt and spices.
Cook and stir for about 1 minute, then add the cauliflower, carrots and water. Stir to coat the vegetables with the spice mixture, then cover tightly and allow the vegetables to steam until almost tender (5-7 minutes). Add the peas and cook another 5 minutes, stirring occasionally. Serve immediately.
Note: If you must, you can substitute 1-1/2 teaspoons of a commercial curry powder for the spices--but it won't taste as authentically Indian.
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