RECIPE: Corn With Cauliflower - India (Vegan)

[Guest guest]

Needing a change of pace for cauliflower the other day, we dipped into our

favourite

cookbook again - Madhur Jaffrey's _World Vegetarian_ and actually found one we

had

never tried. We made, as usual, some adjustments to the recipe - mainly cutting

the

volume of vegetables approx. in half to serve two rather than six persons and

increasing

most spices. Here it is as we made it.

 

CORN WITH CAULIFLOWER - INDIA (VEGAN)

 

1 slice of peeled, chopped ginger

2 fresh thai chiles, chopped

2 Tbsp canola oil

1/2 tsp cumin seeds

1/2 head cauliflower, cut into florets

1 small onion, chopped

1 can corn niblets, drained

pinch turmeric

1 tsp salt or less, to taste

3 Tbsp chopped cilantro (coriander leaves)

 

Put the ginger and thai chiles together with a couple of spoonfuls of water into

a small

blender jar, zap to mush and set aside.

 

Put the oil in a skillet over medium-high heat and add cumin seeds, stir (stand

back!

They'll sizzle!), add cauliflower and stir for a couple of minutes more. Reduce

the heat and

cover, cooking the cauliflower for another three minutes, then add the onions

and cook for

another two minutes. Cover this mixture and cook for three minutes or until the

cauliflower is almost tender. The exact timing depends on how large you have

left the

cauliflower florets.

 

Add the corn, turmeric and salt together with the liquidized ginger/chile mix

and cook for

a couple of minutes, stiring well while the cooking finishes.

 

Toss with the cilantro, check seasonings, and serve hot. Delish!

 

Best, Pat