Nepalese Cauliflower Curry
- Womenscorner Desk
- October 2, 2020
Ingredients :
- 1 golden or red potato, peeled & cut into small chunks
- 1 teaspoon olive oil
- 1 teaspoon vegetable oil
- 1/2 Tablespoon butter
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon ground coriander
Read More : Nepali Pickled Potatoes
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- a pinch of cinnamon
- 2 teaspoons grated fresh ginger root
- 2 – 5 cloves garlic, peeled & chopped
- 1 large onion, peeled & chopped into chunks (about 2 cups)
- 1 – 2 carrots, peeled and sliced (optional)
- 1/2 of a large head of cauliflower, cut into florets
- 1 pint jar of home-canned tomatoes or 1 15-oz. can of tomatoes
- 1/2 cup light coconut milk
- 1 cup of frozen peas
- 2 teaspoons honey (optional)
- 1 teaspoon salt
- 1/4 – 1 teaspoon cayenne or other hot pepper powder (to taste)
- A handful of fresh cilantro leaves, chopped
Method : In a small bowl , toss the chopped potato with the vegetable oil and microwave for two minutes. Stir and test the potatoes. If not done, microwave for two 3 minutes more. Set aside. In a large saute pan over medium heat, add the oil and butter and let the butter melt. Add the bay leaves, cumin, coriander, turmeric, flavorer and cinnamon and let the spices “toast” within the butter for a couple of minutes, until they're very fragrant. Add the ginger, garlic and onion and saute until the onion is soft and translucent. Stir within the potato,carrot, cauliflower, and tomatoes.
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Cook and stir for about 5 – 10 minutes, until the cauliflower is tender. Stir within the peas, honey and salt, just until the peas are warm. Add the cayenne powder to taste, or stir in some chopped hot peppers. Stir within the cilantro just before serving and sprinkle some more over top. Serve over hot basmati rice (or just eat it).
