You’ll love your vegetables on meat-free Mondays or any day of the week when they taste like this. Ok, I know cauliflower isn’t for everyone, but I absolutely love it. A great whipped cauliflower mash and cauliflower fried rice have earned their places on my regular menu, but they’re going to have to make a little room now for their curried cousin. This is perfect with rice, and maybe a mango lassi. Check it out and let me know what you think?
Ingredients:
- 1/4 cup cooking oil (ghee)
- 1 tablespoon ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon dried red-pepper flakes
- 1 medium head cauliflower, cut into large florets (about 4 cups)
- 1 1/2 pounds boiling potatoes (about 4), peeled and cut into 1 1/2-inch pieces
- 1 cup canned crushed tomatoes in thick puree
- 1/2 cup chopped cilantro
- 1/2 cup water
- 1 teaspoon salt
- 1 cup frozen petite peas
Directions:
In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.
Suggestion: Server with a basmati rice and sprinkle sumac for a aromatic and lemony flavor.
