Cauliflower in Curried Tomato Glaze

[Guest guest]

This was delicious!

Eruna

 

* Exported from MasterCook Mac *

 

Cauliflower in Curried Tomato Glaze

 

Recipe By : Yamuna Devi, Yamuna's Table

Serving Size : 6 Preparation Time :0:00

Categories : Sides: Stovetop Vegetables tried and tested

 

Amount Measure Ingredient -- Preparation Method

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1 large cauliflower -- trimmed and cut

- into 1 -inch florets

- (about 3 pounds)

1/2 tablespoon ground coriander

1/2 teaspoon curry powder

3 tablespoons water

1/2 tablespoon mustard seeds

2 tablespoons melted butter

1 1/2 cups tomato -- chopped

salt

freshly ground pepper

3 tablespoons cilantro -- chopped

- or fresh parsley

 

Some variation of this cauliflower dish is served frequently in

hundreds of thousands of Indian homes. For a late dinner, it might be

accompanied with steamed basmati rice or toasted flat breads and a

light salad.

 

If you have access to fresh curry leaves from an Indian or Asian

grocer, add a sprig to the sauce for classic North Indian flavor.

 

6 SERVINGS

 

Steam the cauliflower until half cooked, 4 to 5 minutes; set aside.

Combine the coriander and curry powder in a cup and blend with the

water.

 

Heat a large nonstick wok or casserole over moderate heat. Drop in the

mustard seeds; cover and fry until they pop and sputter. Add 1

tablespoon 0f butter and the liquid spice blend. Cook until the water

has nearly evaporated; then stir in the tomato and cook until the

mixture is reduced to a chunky sauce, 10 to 12 minutes.

 

Fold the cauliflower into the sauce and season with salt and pepper.

Reduce the heat slightly, partially cover, and cook until the

cauliflower is fork-tender and the tomato liquid has been absorbed,

about 10 minutes, stirring once or twice. Just before serving, fold in

the remaining butter and garnish with cilantro.

 

Source: Yamuna Devi, Yamuna's Table

 

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Per serving (excluding unknown items): 51 Calories; 4g Fat (66%

calories from fat); 1g Protein; 4g Carbohydrate; 10mg Cholesterol; 50mg

Sodium

Food Exchanges: 1/2 Vegetable; 1 Fat

 

NOTES : Made this as part of an Indian dinner. Everone liked it - Kika

absolutely loved it. He asked for more and more and more and just

couldn't stop. I used a little bit of olive oil instead of the butter.

Eruna Schultheiss 11.29.2003

 

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