Eat More Veg

Welcome to the Church of the Holy Cabbage. Lettuce pray.
We love Indian food. For years I have tried to duplicate the spice and intensity we have come to know well from incredible restaurants we are so lucky to have locally. I have never even come close. The criticisms have been everything from “it’s just…blah.” to “well, nice try.” When we decided to on the “Eat More Veg” month I knew that Indian food would show up. It had to, the choice of veg based meals are endless. So like a good adventurer I choose night 2 to try again. Success! I found a simple recipe for curry on Food and Wine.  I can say nothing about this dish if I can’t say that is is tasty, quick and easy. The star of this dish? Coriander: the dried seeds of a cilantro plant. This dish sings because of coriander. My only adaptation was the red pepper which I reduced by half so my 7 year old would not complain of spice. Both my husband and I felt that the heat could go up and a bit so we added some extra at the table.  Cauliflower, Potato, and Pea Curry INGREDIENTS 1/4 cup cooking oil 1 tablespoon ground coriander 1 1/2 teaspoons ground cumin 1/2 teaspoon turmeric 1/4 teaspoon dried red-pepper flakes 1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups) 1 1/2 pounds boiling potatoes (about 4), peeled and cut into 1 1/2-inch pieces 1 cup canned crushed tomatoes in thick puree 1/2 cup chopped cilantro 1/2 cup water 1 teaspoon salt 1 cup frozen petite peas In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer. NOTES Variation If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.  

We love Indian food. For years I have tried to duplicate the spice and intensity we have come to know well from incredible restaurants we are so lucky to have locally. I have never even come close. The criticisms have been everything from “it’s just…blah.” to “well, nice try.” When we decided to on the “Eat More Veg” month I knew that Indian food would show up. It had to, the choice of veg based meals are endless. So like a good adventurer I choose night 2 to try again.

Success! I found a simple recipe for curry on Food and Wine.  I can say nothing about this dish if I can’t say that is is tasty, quick and easy. The star of this dish? Coriander: the dried seeds of a cilantro plant. This dish sings because of coriander. My only adaptation was the red pepper which I reduced by half so my 7 year old would not complain of spice. Both my husband and I felt that the heat could go up and a bit so we added some extra at the table.

 Cauliflower, Potato, and Pea Curry

INGREDIENTS

  1. 1/4 cup cooking oil
  2. 1 tablespoon ground coriander
  3. 1 1/2 teaspoons ground cumin
  4. 1/2 teaspoon turmeric
  5. 1/4 teaspoon dried red-pepper flakes
  6. 1 medium head cauliflower (about 1 pound), cut into large florets (about 4 cups)
  7. 1 1/2 pounds boiling potatoes (about 4), peeled and cut into 1 1/2-inch pieces
  8. 1 cup canned crushed tomatoes in thick puree
  9. 1/2 cup chopped cilantro
  10. 1/2 cup water
  11. 1 teaspoon salt
  12. 1 cup frozen petite peas
  1. In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes.
  2. Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.
NOTES Variation If you like, you can add three tablespoons dried unsweetened coconut to the curry. Put it in at the same time as the peas.
 
  1. eatmoreveg posted this