(recipe adapted from Vegetarian Times, April 2006)
I love Indian food. I love everything about it - the fragrant spices, the versatility, the comfort of it. I'm also a huge fan since Indian cuisine includes quite a lot of stand alone high-powered vegetarian dishes.
One of my favorite Indian spices is curry, and I don't think I've had a curry yet that I don't like. This recipe came from the current edition of Vegetarian Times, and is a fairly quick and easy dish to prepare.
Cauliflower and Potato Curry
2 tsp olive oil
1 1/4 c onion, thinly sliced
2 tsp fresh ginger, finely minced
1 tbsp + 1 tsp curry powder
1/4 tsp turmeric
2 cloves garlic, minced
4 c cauliflower florets
3-4 medium red-skinned potatoes, peeled and diced
1 c canned crushed tomatoes in thick puree
1/4 tsp salt
1/2 c fresh cilantro, chopped
Heat oil in large pan over medium-high heat. Add onion and ginger, cover, and cook for 3 minutes. Add curry powder and garlic, and cook 30 seconds, stirring often. Add cauliflower and potates, and cook for 5 minutes, stirring often, until they start to soften. Add tomatoes, 1/4 c cilantro, 1/2 c water, and salt.
Simmer, reduce heat, and cook, covered for 15 minutes, until vegetables are tender. Stir in remaining cilantro and cook, covered, for 2 more minutes.
Serve alone or over rice.