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Cauliflower in Tomato Curry

03 June

This is a basic recipe in which you can add other vegetables – I add thin slices of summer squash and thinly sliced carrots, and sometimes even kale leaves that have been de-stemmed and torn into bite-sized pieces.

Ingredients:
1 medium potato or 2 small, cut into small dice
1 tablespoon olive oil
1½ cups chopped onion
4 thin slices fresh ginger; about 2-inches long
1¼ teaspoons salt
½ teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon allspice
½ teaspoon ground fennel
1 tablespoon, minced garlic
½ cup water
3-4 cups chopped cauliflower
One 14-ounce can crushed tomatoes (or 1 lb chopped fresh tomatoes)

Directions:
1. Place the potato in a medium-sized saucepan and cover with water. Bring to a boil and cook until tender. Drain and set aside. You can save a ½ cup of the potato water and use it to cook the cauliflower.
2. Meanwhile, heat the oil in a large, deep skillet or Dutch oven. Add the onion, ginger, and about ½ teaspoon salt, and cook, covered, over medium-low heat for about 10 minutes. Add the spices and garlic and sauté for about 5 minutes.
3. Stir in the water, cauliflower, and other vegetables if using, and ½ teaspoon salt. Cover and cook over medium heat for another 10 minutes, or until cauliflower is tender.
4. Stir in the tomatoes, potatoes, and remaining salt. Cover again, and simmer for 10-15 minutes more over low heat.
5. Serve hot with rice, yogurt, toasted cashews, raisins, Indian pickles or chutney, or toasted coconut.

Serves 6

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