Potato-Cauliflower Curry

Time-Life published a series of cookbooks in the early 1970s known as Foods of the World.  The image is my copy of “Recipes:  The Cooking of India.”  The companion picture book I no longer have and it was a book about India and its cuisine.

If you’ve made curries you know that adding more spices can kick it up to as hot as you like.  This recipe is medium-hot.

 

Potato-Cauliflower Curry

  • Servings: 4-6
  • Difficulty: easy
  • Print

A satisfying and colorful vegetable medley that is sure to delight spice lovers. Serve it over rice for a complete meal or as a meat side dish.

Credit:  “Recipes:  The Cooking of India” by Time-Life.  Adapted by NinaOnFood.

Ingredients

  • ¼ C. butter
  • 1 T. scraped fresh ginger
  • 1 T. finely chopped garlic
  • ½ C. finely chopped onions
  • 1-1/2 tsp. salt
  • 1-1/2 T. Madras brand curry powder or these spices:

1 tsp. ground cumin,  ½ tsp. turmeric, and ¼ tsp. ground cayenne pepper

  • 3 diced tomatoes or 1-15 oz. can petite diced tomatoes
  • 3 T. finely chopped fresh cilantro
  • 2 carrots, coarsely chopped
  • 1 head Cauliflower, cut into small crowns
  • 2 lbs. gold potatoes, par-boiled, peeled, cut into ½-inch slices
  • 1 small handful fresh whole green beans
  • 1 C. water
  • (optional: ½ tsp. garam masala)

Directions

In a large deep pan or Dutch oven, melt the butter over medium-high heat.  Stir in garlic, onions, ginger, and salt.  Cook onion mixture until soft.  Add Curry Powder (or separate spices) and stir to blend.  Add tomatoes and 2 T. chopped cilantro.  Toss. Cook until sauce thickens, about 5 minutes.

Add the cauliflower and potatoes.  Toss to coat. Add the whole green beans stirring gently.

Stir in the water, bring to a boil over high heat, cover, reduce heat to low.  Simmer for about 10 minutes or until the vegetables are tender and not overcooked.

Garnish with remaining cilantro.  Serve over Basmati rice.

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