Liz’s Cauliflower and Tomato Curry ( Adapted from Curries Without Worries by Sudha Koul )
NOTE: I strongly recommend that you get the cauliflower from a farmers’ market or stand, preferably organic. These cauliflowers have the flavor to stand up to the spices. You will need a large skillet with a lid. 1 cauliflower ½ cup canola oil ½ teaspoon whole cumin seeds 2 medium yellow onions, sliced 3 garlic cloves, minced 2 tablespoons (about 2 inches) fresh ginger root, peeled and chopped (or substitute ½ teaspoon ground ginger, added with spices) 1 14-ounce can of diced, peeled tomatoes 2 black cardamom pods, crushed; or ½ teaspoon ground cardamom 2 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cayenne pepper Salt to taste 1 cup frozen peas 1 13.5-ounce can red kidney beans, drained, with some liquid reserved OPTIONAL: Some cilantro (fresh coriander) to sprinkle on top. Cut up the cauliflower into small florets (2 to 3 inches), wash and drain. Heat oil in the skillet on high heat. Add whole cumin seeds, and stir until they sizzle steadily. Then add sliced onions, garlic and chopped ginger. Stir-fry until they start to turn golden. Add tomatoes, and continue to stir-fry about three to five minutes, until tomato chunks start to break down. Add cardamom, coriander, cumin, turmeric, cayenne pepper and salt, stir fry until they are mixed well with the tomato and onion mixture. (For logistical reasons, I recommend that you measure out these spices in a bowl beforehand, so that you can add them all at once.) Add cauliflower florets to skillet, and continue frying for about five minutes, stirring occasionally so they are covered with sauce. Keep an eye on them so they don’t burn. Add frozen peas, beans and a small amount of the can liquid. Turn heat down to medium. Then cover the skillet and cook until the cauliflower is tender. Sprinkle cilantro on top (if using), and serve with white rice or pasta.
Back to Liz's home page Eggplant recipe