Today’s dinner is presented by a cauliflower. I have already shared few recipes with this beautiful bulb in focus. Admittingly everytime I buy one I mostly go for the cauliflower puree, or cut the bulb in smaller florets to use as a side. But this veggie can so much more! One of the very good examples comes from the indian cuisine.
I found a similar recipe in an indian cookbook sitting on my bookshelf, though I did improvise here and I think it tourned out pretty well.
It’s not complicated at all, but it’s very rewarding if you want something hot. Though even if you are not a fan of spicy dishes, you can add less pepper or stir in some joghurt towards the end of cooking. I like how filling this dish is, and you can easily forget that there is no meat in this curry. Something to include for meatless Mondays.
Preparation time: 10 min
Cooking time: 30 min
1/2 -1 cauliflower, cut in florets
150g potatoes (1-2 potatoes)
6 tbsp olive oil
1 tsp mustard seeds
3 tsp ginger paste
1 1/2 garlic paste
1 tsp fenugreek powder
cup of peeled tomatoes or passata
1 tsp turmeric
1 tsp cayenne pepper
1/2 tsp whole cumin
½ tsp whole black pepper
Peel and chop the onion. In a large pot heat up the oil, add the onion and the spices: the mustard seeds, both pastes, cumin and cloves. Reduce the heat to medium and let everything simmer until the cumin starts to crackle and the onion turns golden in colour.
Add the turmeric, fenugreek, cayenne pepper and salt. Add the tomatoes and cook everything together until the tomatoes are no longer watery.
In the meantime peel the potatoes and cut into smaller pieces. Add to the pot and let it simmer for ca 10 minutes.
Prepare the cauliflower florets. Put into a pot filled with water and let it boil for few minutes over a medium heat. Drain and add to the pot with potatoes.
Chop the coriander and add half of it to the curry. Stir and let cook everything, with lid on, until soft, but not soggy. Add some water if needed, or a little bit of yogurt if it’s too spicy. Once the vegetables are soft, remove from the heat. Serve hot, garnished with the remaining coriander, with rice or naan.