VCE: Curried Cauliflower And Peas

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* Exported from MasterCook *

 

Curried Cauliflower And Peas

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 252

Serving Size : 1 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup vegetable oil

1/2 teaspoon toasted ground cumin

1/4 teaspoon asafetida

1/4 cup peeled and finely diced ginger

4 teaspoons toasted ground coriander

1 teaspoon ground mild red chile

OR 1/2 teaspoon cayenne

1 teaspoon turmeric

1 onion -- thinly sliced

1 large cauliflower

cut into bite-sized pieces

including the stems

Salt

1/2 pound sugar snap peas -- strings removed

2 teaspoons ground amchoor powder -- (green mango)

1 teaspoon garam masala

 

SERVES 4

 

My friend Kathi Long raved so much about this curry that I asked her to

make if for me. It's indeed exceptional - and quite easy - but you do need

green mango powder, asafetida, and garam masala, all of which are available

at Indian markets. Serve this over rice.

 

In a wide pot, heat the oil over medium-high heat. Add the cumin and

asafetida and cook for 30 seconds, stirring constantly. Add the ginger,

coriander, chile, and turmeric and cook for 30 seconds more. Add the

onion, lower the heat, and cook until limp, stirring occasionally, about 4

minutes. Next add the cauliflower and 1/2 teaspoons salt. Mix everything

together, then pour in 1/2 cup water, cover the pot, and simmer until the

vegetables are tender, about 10 minutes. Add the peas and cook for a few

minutes more, until they're bright green. Add the amchoor powder and garam

masala, stir together, taste for salt, and serve.

 

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