Vegan, Jane Austen student, Minimalist, Reader, Librarian

Sunday, March 14, 2010

Punjabi Cauliflower and Potato Curry


Today's smoothie: kale, pineapple, banana, avocado
















This was a delicious new recipe I found in The Vegetarian Bible by Margaret Barca, called Punjabi Cauliflower and Potato Curry. The spices were so good and infused throughout the dish. Wow.

1 pound of new red potatoes (or any waxy potatoes)

1 bunch of cauliflower, cut into florets/chunks

2 tbsp oil

1 tsp cumin

1 tsp ground ginger (or 1 tbsp fresh grated)

1/2 tsp ground coriander

1/2 tsp ground turmeric

1 tsp curry powder

2-3 tbsp water

Sea salt & pepper to taste


I just boiled the potatoes until fork tender then cooled them. I then cut them into 1-inch cubes. I steamed the cauliflower in a sieve over a saucepan with about a 1/4 inch boiling water until tender. Since I work afternoons, I did this in the morning. Jim then had everything ready to cook when he got home from work.


Heat oil in a large non-stick frying pan over medium heat. Add cauliflower and fry for a few minutes until it starts to brown. Cover and simmer for 2-3 minutes over low heat.


Then add potatoes, ginger, cumin, coriander, turmeric, curry, and water. This is a dry curry--there's no sauce--so the water is enough to moisten the mixture so it shouldn't stick to the pan. Stir and cook until potatoes are heated throughout and vegetables are coated in the spices.


We served it with some steamed kale on the side; if we had had time, I also would have added a grain dish to this meal.

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