Tomatoe-Cauliflower Curry
This dish helped me achieve love. Seriously.
I learned this recipe from a wonderful elder indian woman whilst staying at the Meditation Center in Ontario winter/spring '08. I've made it dozens of times and have shared every batch with as many people as possible, always a hit - even with those who don't normally enjoy indian food.
First - get the crock-pot slow-cooker thingy out and turn it on (use a large pot on medium-low if you haven't a crock). Into it throw;
1 large can whole tomatoes w/juice
1 can tomatoe paste (or 1 can of tomatoe soup, or both)
3 medium white or golden potatoes chopped any old way
1 medium sweet potatoe
3 carrots, chunky
1 small (1/2 of a large) chopped head cauliflower
1 cup water (not too much liquid at first!)
Cover and let heat/simmer/steam for up to 1/2 hour.
Meantime get the blender out, and heat a frying pan to medium heat. Into the fry pan add about 2 cups of unsalted almonds, pecans, cashews, or any other kind of nut you enjoy. Even a blend of your favorite nuts would do it! Nice huh? Agitate the nuts often, mindful they don't burn on one side, until you hear them popping. Once they start making noise, turn the heat down to low and let them go for about fifteen minutes, turning occasionally. They will smell strongly when they're going good, and don't worry if the skins blacken a little - that's okay - just don't turn them into charcoal!
When the nuts are good and toasted, cool them quickly by placing them flat on a plate or other cool surface. When they are reasonably heat-free, put them in the blender and turn it to Zzzzzzzz! You want to try to get them down to a powder form, almost to nut butter. The idea is to remove as many large chunks as possible - reduce them to paste if it turns your crank. Be careful not to cram the stuff down with a wooden spoon while it's going. Trust me. When you're done screwing around with that (heh), add to the blender;
1 tbsp mustard powder
3 tbsp salt
2 tbsp black pepper
2 tbsp paprika
2 tbsp oregano
2 tbsp chilli powder
2 tbsp lemon juice
3 tbsp tumeric
3 tbsp brown sugar
4 tbsp cumin
3 cloves peeled garlic
1 can coconut milk
Blend it up! It'll be anywhere from pasty to runny... it's okay! If it's too dry to mix properly add 1/4 cup of water, soy milk, what-have-you. It'll be somewhat yellow looking and probably smell pungent, but fear not! Let me guide you the rest of the way. We're almost at journey's end!
Finely chop 1 bunch Corriander (Cilantro, same thing).
Okay....... so the veggies - are they well cooked yet? No? Okay, go watch another fifteen minutes of The Amazing Race or read a few passages of your book or something. Clip your nails. Whatever. Then return. Are they well cooked? Is the cauliflower starting to break down a bit? AWESOME! Don't waste another second of your life! THROW THE CONTENTS OF THE BLENDER INTO THE CROCK POT - QUICK!
Let it heat up to a simmer, then turn off the heat and let it live together for another ten to fifteen minutes. Those flavors need to get aquainted with each other - even a little intimate. I hope you're not squeamish. When you feel you've given the dish enough time alone, open the lid, portion into bowls with lentils and basmati rice, garnish generously with the chopped cilantro, and EAT IT!
Pay loving attention to the conversation going around the table, and smile as often as you can. It goes a long way.
I learned this recipe from a wonderful elder indian woman whilst staying at the Meditation Center in Ontario winter/spring '08. I've made it dozens of times and have shared every batch with as many people as possible, always a hit - even with those who don't normally enjoy indian food.
First - get the crock-pot slow-cooker thingy out and turn it on (use a large pot on medium-low if you haven't a crock). Into it throw;
1 large can whole tomatoes w/juice
1 can tomatoe paste (or 1 can of tomatoe soup, or both)
3 medium white or golden potatoes chopped any old way
1 medium sweet potatoe
3 carrots, chunky
1 small (1/2 of a large) chopped head cauliflower
1 cup water (not too much liquid at first!)
Cover and let heat/simmer/steam for up to 1/2 hour.
Meantime get the blender out, and heat a frying pan to medium heat. Into the fry pan add about 2 cups of unsalted almonds, pecans, cashews, or any other kind of nut you enjoy. Even a blend of your favorite nuts would do it! Nice huh? Agitate the nuts often, mindful they don't burn on one side, until you hear them popping. Once they start making noise, turn the heat down to low and let them go for about fifteen minutes, turning occasionally. They will smell strongly when they're going good, and don't worry if the skins blacken a little - that's okay - just don't turn them into charcoal!
When the nuts are good and toasted, cool them quickly by placing them flat on a plate or other cool surface. When they are reasonably heat-free, put them in the blender and turn it to Zzzzzzzz! You want to try to get them down to a powder form, almost to nut butter. The idea is to remove as many large chunks as possible - reduce them to paste if it turns your crank. Be careful not to cram the stuff down with a wooden spoon while it's going. Trust me. When you're done screwing around with that (heh), add to the blender;
1 tbsp mustard powder
3 tbsp salt
2 tbsp black pepper
2 tbsp paprika
2 tbsp oregano
2 tbsp chilli powder
2 tbsp lemon juice
3 tbsp tumeric
3 tbsp brown sugar
4 tbsp cumin
3 cloves peeled garlic
1 can coconut milk
Blend it up! It'll be anywhere from pasty to runny... it's okay! If it's too dry to mix properly add 1/4 cup of water, soy milk, what-have-you. It'll be somewhat yellow looking and probably smell pungent, but fear not! Let me guide you the rest of the way. We're almost at journey's end!
Finely chop 1 bunch Corriander (Cilantro, same thing).
Okay....... so the veggies - are they well cooked yet? No? Okay, go watch another fifteen minutes of The Amazing Race or read a few passages of your book or something. Clip your nails. Whatever. Then return. Are they well cooked? Is the cauliflower starting to break down a bit? AWESOME! Don't waste another second of your life! THROW THE CONTENTS OF THE BLENDER INTO THE CROCK POT - QUICK!
Let it heat up to a simmer, then turn off the heat and let it live together for another ten to fifteen minutes. Those flavors need to get aquainted with each other - even a little intimate. I hope you're not squeamish. When you feel you've given the dish enough time alone, open the lid, portion into bowls with lentils and basmati rice, garnish generously with the chopped cilantro, and EAT IT!
Pay loving attention to the conversation going around the table, and smile as often as you can. It goes a long way.
Labels: Recipes
