Friday, March 15, 2019

The experiment begins

by Lorraine Bartlett / Lorna Barrett / L.L. Bartlett

Some of you might remember that I love Indian food. I like spicy food (either Indian or Mexican), too.  But ... I'm not fond of Indian or Mexican restaurants.  A) Most Indian restaurants have a buffet. They food is good but ... not spicy (because many Americans seem pretty timid about spices) and B) Most buffets aren't hot.  Not talking spicy here, talking temperature.  It seems like there must be a shortage of sterno under the "warming" trays.

So ... the answer?

Make it myself.  I've got a few Indian recipes that I make over and over again, but I've decided I want to do more. I'd like to make at least one new recipe a week. My only real problem is that I usually don't have the ingredients on hand, so this is going to take some planning. It's not so much the spices--I've got them and use them a lot, mostly for breakfasts and lunches (yup, I put curry powder in my omelets--garlic and cumin, too).  It's things like plain yogurt and coconut milk.

So, in my quest for new-to-me food (and I'm not adverse to eating more vegetarian, either), here's the first recipe I made. And since there are only two of us, it made a HUGE amount of leftovers.

Easy One-Pot Cauliflower Curry Recipe
Ingredients
1 medium cauliflower head cut into florets
1 tablespoon vegetable or olive oil
2 cups white onions,  chopped
3 cloves garlic, minced
1 teaspoon cumin
¼ teaspoon ground coriander
4 teaspoons curry powder
Salt and black pepper to taste
2 cups diced tomato with the juice from the can
2 cups green peas — frozen or fresh (optional)
 ¾ cups coconut milk from the can — not carton coconut milk
cooked rise

In a large pot, add 2 cups of water and place a steamer in the bottom.
Bring the water to a boil. Add the cauliflower florets in the steamer basket, cover the pot, and steam for about 6 to 8 minutes. Remove the steamer basket (with the cauliflower) from the pot and let the cauliflower cool down for 5 minutes. Set aside. (Discard water.)

Return the pot  to the stove and add oil over medium heat. Add the onion and garlic and sauté until the onions are tender (3 to 5 minutes) Add the cumin, coriander, curry powder, salt, and pepper. Stir well to combine everything. Add the tomatoes, green peas (if using) and stir in the coconut milk. Bring to a simmer and add the cauliflower back to the pot. Cook everything together for 3 to 5 minutes before serving. Serve over cooked rice.

Yield:  6 to 8 servings

Truthfully, I upped the curry and garlic, and next time I make it, I'll put in some cayenne in for heat. I also opted not to add the peas, but I think I will next time (only I might only put in 1 cup).

And how was it?

Terrific.  And it made a LOT. (Guess what I'll be having for lunch for the next few days.)

What new recipe have you made for yourself and/or your family?

1 comment:

Anonymous said...

Lorraine, we did some "small plates" at a wonderful Indian restaurant in DC called Rasika. The cauliflower dish was my FAVE. I am so glad you posted the recipe I had no idea how to make it. Thanks!