Our Saturday farmer's market was full of the most beautiful heads of organic cauliflower this past weekend. Cauliflower can seem so bland and boring...but with just a few simple ingredients you can create a scrumptious vegetable curry. I also picked up some wheat flour from a local farm while I was at the market. They ground the wheat that morning! The girl worked on rolling out the chapatis while I finished up the curry.
I mis-timed the cooking a wee bit and the cauliflower got a little mushier than I usually like it...but when poured over steaming basmati rice it still tastes oh, so yummy. I added some pickled garlic and raspberry chutney (both bottled) and some yogurt. It was a veritable feast o' yummy.
So here's another one of my recipes in approximation:
Masala:
3-4 Tbsp butter or ghee
1 yellow onion diced
5 cloves of garlic diced finely
1 1/2 Tbs. ginger diced extra finely
garam masala or curry powder
tumeric
salt
pepper
Veggies:
1 head of cauliflower, divided into florets.
2 potatoes, peeled
2-3 carrots, peeled
1 cup of green peas, thawed (or fresh)
water
1 can of diced tomatoes (lazy I know)
sugar to taste
In a heavy skillet melt the butter or ghee. Saute the onions, garlic and ginger until the onions are translucent. Add the garam masala/curry powder and the turmeric to taste. Add the salt and pepper in the same fashion. Continue sauteing for 3 minutes or so, stirring constantly. Remove from heat.
In a large pot add a cup of water, cauliflower, potatoes and carrots. Add masala mixture. Stir to coat veggies in masala. Add water as necessary. Cook on medium heat until the veggies are just tender. Add tomatoes and peas and cook for 5 minutes. If your curry is too tart add sugar to taste. That's it.
As usual, I might have missed something, so just ask if you have any questions.