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The Indians have quite a few
cauliflower dishes. This one is cooked in
its own juices and the leftovers keep quite well. Appart from the time
to dice the ginger, garlic and cauliflower this dish does not take much
effort to prepare.
This is based on a recipe on page 102 of Cooking Light, Sept. 2003 by Bruce
Aidells. I have modified it somewhat.
Ingredient
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Imperial
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Metric
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Canola or other oil
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2 tsp
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10ml
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Sliced onion
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1 cup
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240ml
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ginger, chopped fine
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2 tbsp
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30ml
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curry powder
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2 tbsp
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30ml |
garlic, chopped fine
(about 2
cloves)
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1 tbsp
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15ml
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cauliflower, 1 head cut
into
small pieces, about 1-2 inches long (easy bite size), this was about 1kg
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1
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1
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one chopped medium tomato
(the
original called for on 1cup of peeled and seeded tomatos)
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5 oz
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150g
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yogurt
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1 cup
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240ml
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cilantro, chopped (the
original
called for just the stems, but I use the whole stem and leaves)
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0.5 cut
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120ml
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salt
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1 tsp
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5ml
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Production:
- Heat the oil in a dutch oven (well a big, heavy bottomed
pot
which has a close fitting lid as you don't want much steam to escape
while it cooks) over medium heat.
- Add onions, ginger and garlic, cover and cook for a few
minutes,
stirring frequently.
- Add curry powder, stir and then add the cauliflower,
tomato,
yogurt and tomato. Stir well to combine.
- Bring to a boil, then reduce the heat and let simmer for
about 20
minutes until the cauliflower is tender.
Variation:
One could adapt this a bit by mixing in some other vegetables,
such
as green peas or diced new potatos.
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