Wednesday, April 15, 2015

Deviled Cauliflower Curry


One of my favorite dishes when I was a kid was a deviled potato and onion curry called "Ala thel Dala" which translates into potatoes fried in oil .  I still love it, but since potatoes are very starchy and not low-carb friendly, I had to come up with a substitute so I could still get the same flavors that I love without all the guilt.  

I use cauliflower as a substitute for potatoes quite often.  So I thought to myself, why not try it in this dish as well.  I was so happy with the results of this dish that I don't think I missed the potatoes one bit.  Actually, I really preferred the cauliflower over the potatoes now that I can compare the two.

I served it with brown rice, my basic lentils and chicken curryIt makes me so happy when I can still make dishes that remind me of my childhood without giving up on my diet. 

1 head of cauliflower cut into small florets
1 large onion sliced (or 2-3 medium sized onions)
10-20 curry leaves (optional)
1-2 pandan leaves (optional)
2-3 chilies (serrano/jalapeno/sweet peppers etc...) sliced
1 cinnamon stick (1 inch long)
1-2 Tbs of red chili flakes (or to taste)
1/2 tsp of turmeric
1-2 tsp of red chili powder (or to taste)
Salt to taste
2-3 Tbs of canola oil

Clean and cut cauliflower.  Season with a little salt and steam until fork tender, but not mushy.  Set steamed cauliflower aside.  In large pan heat 2 Tbs canola oil with cinnamon stick, curry leaves and pandan leaves.  Then add onions and peppers and saute until they start to get tender.

Next season with red chili flakes, turmeric powder, red chili powder and salt.  Finally add the steamed cauliflower and cook with onions for several minutes.  Taste for seasoning and serve hot.


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