Friday, December 3, 2010

Potato&Cauliflower Curry - Vegan

The more I cooked Indian food, the more I realized how handy my spice box is! I end up adding a little more of this and that from my spice box as I adjust the taste according to my liking. I'm posting one of the easy curry recipes that I like here. The amount of spices used in this recipe is quite moderate in my opinion, but I will stick to the original recipe here since I know some of us are not used to eating food with a lot of spices (I don't just mean "hot" spices when I say spices) and prefer mildly flavored food. But, if you prefer spice-rich foods like me, please feel free to be generous with your spices!

What goes in your body (4 vegan):
  • 1/2 cup vegetable oil
  • 1/2 tsp cumin seeds
  • 4 dried red chilies
  • 2 onion, sliced
  • 1 tsp finely chopped fresh gingerroot
  • 1 garlic clove, crushed
  • 1 tsp chili powder
  • 1 tsp salt
  • pinch of ground turmeric
  • 3 potatoes
  • 1/2 cauliflower, cut into small florets
  • 2 fresh green chilies
  • 1/4 bunch of cilantro, chopped
  • 2/3 cup water
You are going to:
  1. Heat the oil in a large pan. Add the cumin seeds and dried red chilies, stirring to mix.
  2. Add the onions to the pan and cook, stirring occasionally, until golden brown.
  3. Mix the ginger, garlic, chili powder, salt and turmeric together in a bowl. Add the spice mixture to the onions and stir-fry for 2 minutes.
  4. Add the potatoes and cauliflower to the onion and spice mixture, stirring to coat the vegetables in the spice mixture.
  5. Reduce the heat and add the green chilies, cilantro and water to the pan. Cover and let simmer for 15-20 minutes.
  6. Serve with cooked rice and/or Indian breads. 

This one is served with Basmati rice cooked in the Punjab style and Dhal (lentil dish).

Tips from the chef:
  • I recommend serving with Dhal or other kind of more liquidy curry dish with it since this is a relatively dry curry.
  • It may seem like 1/2 cup of vegetable oil is too much but it's needed to evenly coat all the vegetables with spice mixture. 
  • I typically use olive oil for most of my cooking but I particularly like to use vegetable oil with this recipe since high cooking temperature of vegetable oil brings out more sweet flavor out of onion.
Bon appétit! 

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