RECIPE: Indian Cauliflower Curry

[Guest guest]

I made this last night and it was very good. It's subtly spicy and

mellow and the tastiest way I've found yet to eat cauliflower.

 

I modified the recipe from one I found here:

http://vegetarian.about.com/od/maindishentreerecipes/r/caulicurry.htm

 

The original recipe called for cloves and sesame seeds, neither of

which did I have on hand. I can see where the cloves would definitely

add a delightful flavor note to it, but it was also very good without.

I have included the cloves and sesame seeds in variations at the end

of the recipe.

 

I also altered where the recipe called for whole peanuts and only a

few tablespoons of water, changing it to natural (unsweetened) peanut

butter and more water (which cooks down, leaving a thick sauce.)

 

I ate this by itself, but I think it would be good with some rice with

fresh peas in it. It would probably also taste very good with a higher

level of spice heat - it comes out very rich and mellow but could

easily stand more heat if you like it spicier.

 

Sparrow

 

Indian Cauliflower Curry

 

INGREDIENTS:

 

1 1/2 tsp fresh ginger, grated

3 tbsp natural grind unsweetened peanut butter

3 cloves garlic, minced

1 tbsp cumin

1 tsp turmeric

1/2 tsp cayenne pepper

1/2 cup water

1 tbsp vegetable oil

2 onions, diced

1 cauliflower, well chopped

2 tbsp lemon juice

 

PREPARATION:

 

In a blender, grind together the ginger, peanuts, garlic, spices and

water. It tends to blend best if you put the water in the blender

first, then all the spices and garlic, and the peanut butter last.

 

Sautee the onions in vegetable oil over medium high heat about 3-5

minutes, or until onions turn clear.

 

Add cauliflower and spices mixture and cover. Allow to cook another

10-12 minutes, stirring occasionally until cauliflower is almost done.

Add lemon juice and allow to cook for 3 more minutes. Enjoy!

 

VARIATIONS:

 

Add 2 tbsp sesame seeds and/or 1 tsp ground cloves to the sauce mix.