Cauliflower Curry
255
Ingredients
| 1 | tablespoon |
canola oil
|
|
| ½ | teaspoon |
mustard seeds, black
|
|
| ¼ | teaspoon |
cumin seeds
|
* |
| 1 | each |
green chili peppers
seeded and minced |
* |
| 4 | each |
curry leaves
crumbled |
* |
| 2 | teaspoons |
garlic
minced |
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
coriander
ground |
|
| 1 | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
turmeric
ground |
* |
| ¼ | teaspoon |
red pepper flakes
|
* |
| 2 | cups |
tomatoes
chopped |
|
| 2 | teaspoons |
tomato paste
|
|
| 1 | teaspoon |
honey
|
|
| 1 | pound |
cauliflower florets
|
|
| ½ | pound |
potatoes
cubed |
|
| ¼ | cup |
water
|
|
| 2 | tablespoons |
lemon juice
|
|
| ¼ | cup |
cilantro
fresh, minced |
Directions
Note: This aromatic dish calls for curry leaves, or "limbado." If you can't find curry leaves, omit them from the recipe.
In a large saucepan, heat oil and fry mustard seeds, cumin seeds, green chili and curry leaves until mustard seeds pop. Add garlic, salt, coriander, cumin, tumeric, chili powder, tomatoes, tomato paste and honey.
Cook 5 minutes, stirring occasionally.
Add cauliflower, potatoes, and water.
Stir well, cover and cook over medium heat 10 minute or until potatoes are done.
Add lemon juice and cilantro, mix and serve.
CH
over 7 years ago
Sounds wonderful; will try it soon. But I'd add the potato 10 minutes before adding the cauliflower as I prefer the florets to be tender but not too soft.