Cauliflower Curry Recipe #283560
From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! No potatoes.
by Engrossed
30 min | 10 min prep
SERVES 6
- 3 tablespoons butter or ghee or olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne
- 1/4 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seed
- 2 lbs cauliflower, broken into small florets (about 2 medium heads)
- 1/2 cup water
- 1 1/2 cups fresh peas or frozen peas
- 2 tablespoons cilantro, chopped or Italian parsley
- 2 tomatoes, diced
- Heat butter in a large skillet over medium heat. Add garlic, ginger and all spices, stir until spices are fragrant.
- Add cauliflower and water, stir and cover tightly. Steam until it is almost tender.
- Add peas and cilantro and cook another 5-7 minutes, stirring gently from time to time.
- When it is heated through, turn off the heat and stir in the tomatoes, as soon as they are hot it is ready to serve.
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5 stars