CAULIFLOWER-CARROT CURRY (IN TOMATO SAUCE)
- Nari Soundarrajan
@ State College May 2009
Accompanies: Naan or roti or steamed rice, quinoa etc.@ State College May 2009
INGREDIENTS (for 4 people)
Vegetables
Cauliflower ½ to 1 head Remove stalks, break into small 1 in pieces
Carrots 1 large Chop into small bits, or ½ in small rounds
Green chilis 1 or 2 Serrano peppers; chop in ¼ in chunks
(or chop fine if you want to sneak it in)
Cilantro 2-3 stalks chop fine, or pinch to small pieces
Onions 1 med chop fine or slice into long thin pieces
Tomatoes 2 medium Chop fine;
(or 1 small can of paste for laziness or big hurry )
Cumin seed 1 tspINSTRUCTIONS
Garlic cloves 1 or 2 chopped fine or minced
Ginger 1 inch piece chopped fine or minced
Asafoetida ½ tsp or less powdered
Dry red chilis 1 or 2 Only if NOT using green chilis
1/4 tsp salt
1-2 Tbsp vegetable oil or butter if you prefer rich taste
½ cup water or vegetable broth
1 Tbsp curry powder (optional)
- 1. In a skillet or wok heat oil over medium heat.
- 2. Add the cumin seeds, as they start browning, add onions. (don’t let cumin blacken)
- 3. Cook, stirring often, until the onions are golden, ~ about 5 minutes.
- 4. Reduce the heat a little, stir in the garlic, ginger and green chilis and cook for 1-2 minutes.
- 5. Add the tomatoes and cook for 2 mins. (optional)
- 6. Add the cauliflower and carrots, and stir for 1 min. Sprinkle some water.
- 7. Cover and simmer until the vegetables are tender, 10-15 minutes. Stir once in 3-4 minutes lightly to prevent charring at the bottom.
- 8. Season with salt. Add the cilantro, switch off the heat and cover with the lid. When you open again, the flavor would be really uplifting.
- 9. Spoon the rice into individual soup bowls and top with the curry. Serve immediately.
