May 18, 2011
I recently tossed together a vegetable curry from scratch. It turned out pretty good, and Juli really liked it. The recipe is printed below. One neat element to this recipe is that I added most of the spices to the hot oil at the outset. This served to cook the flavors nicely into the onions and cauliflower.
There's not a lot else to say about this one, other than that if you like curries, we think you'll like this.
Cauliflower and Pea Curry
yield = 4 servings
2 tablespoons vegetable oil
1 teaspoon cumin seed
1 teaspoon brown (or black) mustard seed
1/2 teaspoon coriander powder
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1 large white onion, thinly sliced
1 large head cauliflower, cut into florets
1 pound frozen peas
1 tablespoon fresh, peeled and grated ginger
1 large tomato, chopped
1 cup low-sodium chicken broth
1/2 teaspoon salt
1 cup plain yogurt
1 teaspoon garam masala
Add the vegetable oil to a large skillet over medium-high heat. When the oil is shimmering, add the cumin and mustard seeds, coriander, turmeric and cayenne. Cook until the cumin and mustard seeds are popping, then add the onion and cook until lightly browned (about 7 minutes).
Add cauliflower and stir-fry 3 minutes. Add peas and ginger and cook 2 minutes, then add tomato, chicken broth and salt.
Bring to a boil, then reduce to a simmer and cook until the cauliflower is tender (about 5 minutes). Remove from heat. Stir in yogurt, sprinkle with garam masala and serve with basmati rice and naan.