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Cauliflower and potato curry

Posted Aug 24 2008 9:30pm



I usually cook fairly low-fat dishes and would probably use only half the fat called for in this recipe. However, I have on occasion used the full amount to fantastic effect. I love low-fat food and think it tastes great, and you can make this dish low fat. I'm going to list the full amount in the recipe and let you decide. The original recipe calls for ghee, but I substitute olive oil and vegan margarine, or just oil. The margarine gives it a richer taste. If this is going to be only one part of a meal, I use only veggies, but if I intend it as the main (or only) dish for a simple supper, I may add chick peas. It's based on a recipe from "Lord Krishna's Cuisine The Art of Indian Vegetarian Cooking" by Yamuna Devi. This is a seriously amazing book - not vegan but adaptable. This is a fairly simple dish to prepare and one of my favorites.



Cauliflower and potato curry

-2 hot green chilies, stemmed, seeded and cut lengthwise into long slivers

-1 inch of fresh ginger root, peeled and julienned

-1 teaspoon cumin seeds

-1/2 teaspoon black mustard seeds

-2 tablespoons olive oil and 2 tablespoons margarine

-3 medium potatoes, peeled and cut in 1/2 inch cubes

-1 medium cauliflower cored and cut into small flowerets

-2 medium sized tomatoes (in season) or 1 can chopped tomatoes, drained (reserve liquid)

-1/2 teaspoon tumeric

-2 teaspoons ground coriander

-1/2 teaspoon garam masala

-1 teaspoon brown sugar

-1 teaspoon salt

- 1/4 cup coarsely chopped fresh coriander or parsley

Heat the oil/margarine in a large heavy skillet, non-stick skillet or wok until hot but not smoking. Add the chilies, ginger, cumin seeds and mustard seeds and fry until the mustard sputters and pops. Add the potatoes and cauliflower and stir fry about 5 minutes until the veggies get some brown spots.



Add the tomatoes, turmeric ,coriander, garam masala ,sugar,salt and half the fresh coriander. Stir well, cover and cook over low heat for about 20 minutes or until the veggies are tender. Stir occasionally during cooking and make sure the veggies aren't sticking or burning. Add some reserved tomato juice or water if necessary. Garnish with reserved cilantro.

serves 5 or 6

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