Search This Blog

Tuesday, May 28, 2013

Caulliflower and potato curry (vegan) (Indian)

This is a recipe somewhat similar to the Aloo Gobi but somewhat better in terms of how easy it is to make and how creamy the outcome is; although it skips the raita the other one has. Also it's lighter on the heat spiciness. 
Non-traditionally speaking, it can also work as a side dish for meat, although it's so good by itself I don't know why anybody would want to do that.
Overall, it's faster to make and lighter calorie-wise than the Aloo Gobi. It's one of my easy lunch go-to's.
Recipe adapted from here

Last year: Mâncare de mazăre (My mom's pea stew) (Romanian) (vegan).
Two years ago: Ginger ale muffins / cupcakes, The magic mushroom and almond soup (with lemon balm melissa) (vegan) and Jamon serrano and shrimp tacos (Spanish-Mexican).

Ingredients (serves 2):
  • 1 caulliflower
  • 1 potato (medium-large)
  • 150 ml tomato sauce with tomato pieces (about half of a large jar)
  • 2-3 tablespoons olive oil
  • 1 large onion
  • 3-4 garlic cloves
  • 1/2 of a ginger root
  • 1/2 teaspoon turmeric (curcuma)
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon macis (nutmeg flowers, ground)
  • 1/2 teaspoon cumin powder
  • pinch of salt
  • 1 teaspoon sugar
  • juice from half a lemon

Fry the chopped onion in the oil until softened (about 10 minutes). Then add the sliced ginger and garlic.

Fry for 2-3 more minutes, then add the turmeric, masala, macis and cumin. Mix well and let it fry for 2 minutes more. Then add the tomato sauce, sugar and salt:

Mix well and cook for 2 minutes more, then add the cauliflower florets (adding and mixing as you chop them):

Cook for 10 minutes more until it's done. Turn off the heat. Transfer to plates and dig in! :)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...