Quick And Creamy, Super Dreamy, Cauliflower Curry! Recipe

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Friday, April 23, 2010
Fast And Creamy, Super Dreamy, Cauliflower Curry

Let's get this up front right now. I am cheap. If I can get a bargain, I do. I love nothing more than something that I can get for 99 cents. Unless I can get it for 89 cents ! Make it organic and 89 cents and I'm in, baby! This was the situation with cauliflower the other day. I don't care if I don't particularly like a vegetable (of course I love cauliflower) for 89 cents I can make it more lovable than Johnny Depp crossed with puppies.
I was also looking for something that would be easy to fix. Last weekend we were jurors at the Sonoma International Film Festival and then bright and early Tuesday morning Alan had cataract surgery. The surgery came about because two years ago he got a torn retina and had surgery to fix that. That repair caused a premature cataract to form which the opthamologist said happens quite frequently in those cases. I took him in for laser surgery, a fairly quick and clean procedure. Still, it didn't leave me a whole lot of time for cooking or blogging. Thus, the cauliflower.
One of the cookbooks that Paula Wolfert gave me for my birthday was India, The Vegetarian Table by Yamuna Devi who happens to be one of my favorite Indian cookbook authors. There I found a great new dish that I could make with my 89 cent organic cauliflower. Here's my adaptation of it.

Prep time:
Cook time:
Servings: 6-8
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Ingredients

Cost per serving $0.63 view details
  • 1 large cauliflower
  • 1 Tbs of coriander seed
  • 1 tsp of cumin seed
  • 1/2 tsp of fennel seed
  • 2 Tbs of vegetable oil
  • a bit of butter for taste
  • A 1 inch piece of ginger thinly julienned
  • 1/4 tsp of kashmiri chili (substitute 1/b tsp cayenne plus 1/8 tsp of paprika)
  • 1/2 tsp turmeric
  • 1/2 Tbs of sugar
  • 1 tsp or two of water
  • 1/2 cup of warm yogurt or buttermilk
  • salt and pepper to taste
  • a bit of melted butter
  • 3 Tbs of chopped fresh cilantro

Directions

  1. In a spice grinder or good old mortar and pestle, mash up:
  2. 1 Tbs of coriander seed
  3. 1 tsp of cumin seed
  4. 1/2 tsp of fennel seed
  5. Set it aside.
  6. Cut a large cauliflower into small florets. The pieces should be smaller than usual, little buds of cauliflower.
  7. In a skillet or kadhai heat :
  8. 2 Tbs of vegetable oil and a bit of butter for taste
  9. When the oil is hot and sizzling add in:
  10. A 1 inch piece of ginger thinly julienned
  11. Stir fry that for about 30 seconds and then toss in the spice mixture along with
  12. 1/4 tsp of kashmiri chili (substitute 1/b tsp cayenne plus 1/8 tsp of paprika)
  13. 1/2 tsp turmeric
  14. 1/2 Tbs of sugar
  15. And a tsp or two of water
  16. Stir this mixture together than add in the cauliflower.
  17. Stir the cauliflower around to coat it with the spice mixture for about 3 minutes then lower the heat and Put a lid on the pan.
  18. Let it cook for another 20 minutes or so, shake the pan every now and then to keep things moving, try not to take the lid off.
  19. When the cauliflower is cooked season it with salt and pepper to taste then add in:
  20. 1/2 cup of warm yogurt or buttermilk
  21. Dribble a bit of melted butter over the dish along with 3 Tbs of chopped fresh cilantro and serve.
  22. Of course Patsy had to get into the act also. She wasn't particularly interested in the cauliflower however some fresh homemade vanilla ice cream got the full chin on the knee "please to gimmee?" treatment.
  23. It's now Friday and Alan is doing great, he's getting his new eye glass prescription on Monday and is demanding naan bread and an Indian lunch on Sunday. The patient is always right.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 82g
Recipe makes 6 servings
Calories 75  
Calories from Fat 49 65%
Total Fat 5.52g 7%
Saturated Fat 0.8g 3%
Trans Fat 0.12g  
Cholesterol 3mg 1%
Sodium 27mg 1%
Potassium 224mg 6%
Total Carbs 5.73g 2%
Dietary Fiber 1.9g 6%
Sugars 3.33g 2%
Protein 2.0g 3%
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