We’ve ended up having people over a few times when we made food from each country and the same happened for Nepal night. It’s a good thing because we still had a ton of left over lentils (note: lentils are filling and you don’t need to double the recipe.) This cauliflower curry however, flew off the table in no time. And, we had quite a few compliments that I don’t think were just polite.
1 medium potato, peeled and cut into chunks
1 T. vegetable oil
1/2 t. butter
1 t. cumin
1/2 T. coriander
1 t. tumeric
1 t. curry powder
a little cinnamon
2 t. ginger, grated
4 cloves garlic, peeled and chopped
1 large onion, peeled and chopped
2 carrots, sliced
1 head of cauliflower, cut into florets
15 oz. can of diced tomatoes
1/2 c. coconut milk
1 c. frozen peas
2 t. honey
1 t. salt
1/2 t cayenne pepper
fresh cilantro, chopped
- Boil the potato for 4 minutes, drain and set aside.
- Heat butter and oil over medium heat in large pan. Add cumin, coriander, tumeric, curry powder and cinnamon. Let them integrate with the oil.
- Add ginger, garlic and onion and cook until onion is translucent.
- Mix in potato, carrots, cauliflower, tomatoes and coconut milk. Cook about 8 minutes until cauliflower is no longer crunchy.
- Add in peas, honey and salt and cook a few more minutes.
- Stir in cayenne. Top with cilantro before serving.
- Eat with basmati rice.
I liked this cauliflower curry because it was mostly healthy and still not boring. Sometimes I get in the mood of thinking that healthy food is all salad and boring unless you spend a ton of money and time on it. Not true! I’m learning that the right mix of spice means everything! This tasted like it could have been from the fancy Indian restaurant we go to sometimes.