Friday, January 20, 2012

Green Peas and Cauliflower Curry

I'm still on my cauliflower kick this week with several heads of cauliflower still to use up.   This is one of my favorite vegetarian side dishes to eat with rice and curry.  It comes together quickly and has a really nice flavor combination. You can make it as spicy as you like or mild if you prefer. I made mine spicy and am looking forward to eating this brown rice, lentils and chicken curry for dinner tonight.

1 head of cauliflower chopped
1-2 cans of green peas (see note)
1 medium onion chopped
2 green chilies sliced
10-15 curry leaves (optional)
2 inches of fresh ginger grated
3-4 cloves of garlic grated or minced
1 Tbs of cumin seeds
1 Tbs of black mustard seeds
1/2 tsp of turmeric powder
red chili flakes to taste
Salt to taste
1/2 cup of dessicated coconut**
1 (1 inch) piece of cinnamon stick

Note:  Although I'm not a fan of canned vegetables, canned peas are necessary to the dish because it gives you the correct texture.  Frozen and fresh peas will not give the right texture.

**dessicated coconut is available at Indian grocery stores. Do not use the sweetened coconut in the baking aisle.


In a large pan with a lid, add about a 1/4 cup of water and steam your cauliflower until tender. Add small amounts of water if necessary until the cauliflower is steamed.  If you are using the same pan to cook your curry, transfer steamed cauliflower to a dish until later.

Heat 2tbs of oil. Once heated add the mustard seed, cinnamon stick, chopped onions, green chilies and curry leaves, garlic and ginger and saute for a few minutes.  Once the onions soften a little add turmeric, salt and red chili flakes to taste.

Then add your dessicated coconut and cook with all the other ingredients for a minute.  Finally add your steamed cauliflower and canned peas.  Toss with all the ingredients and taste for salt and seasoning. Fry for a few more minutes and your dish is done.   Eat with rice.  Enjoy.

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