This is a sure simple vegetarian winner. The key is grating or chopping the cauliflower into a fine mush so it all cooks quick and evenly. Ginger is also the highlight of this dish ( no garlic has been used). Use a good 2 inch piece on ginger sliced and then chopped.
So to get the veggies together you would need:
half head of grated/chopped cauliflower
1 red pepper chopped fine
2 cups shelled peas
1/2 onion chopped
1 tomato chopped
2 greed chilies chopped
2 inch ginger chopped
cilantro and lemon for the final effect.
For the spices you need:
1/2 tsp cumin seeds
1/2 tsp onion seeds
1 tsp turmeric
1 tsp dry ground coriander
1/2 tsp cayenne ( or omit)
In a wok, use vegetable oil and fry the cumin and onion seeds until they pop. Add onions and chopped green chilies. In a minute add the ginger. Fry for 2 mins and add the cauliflower and fry for a few mins, add the peppers and keep frying. At this point you can add all the spices. After a few mins add the tomatoes and peas. Cook until everything is tender and spices have blended.
Top with cilantro and lemon juice. Serve hot with roti ( i used whole wheat and spelt). You also see cheese in spinach in the photo ( i will post the recipe)
Looking for a unique side dish for thanksgiving? Why not go with global spice that satisfies the taste buds. #thanksgiving
Fresh slim organic carrots cut into small pieces
Fresh or frozen organic green peas and corn
1 tsp cumin seeds, 1/2 tsp oinion seeds, 1 tsp each of minced ginger and garlic, 1/tsp tumeric, 3 whole red dry chilies, 1/2 tsp cayenne, salt to taste
Put 1 tbsp olive oil in pan and crackle the cumin and onion seeds for a minute, add garlic/ginger. Fry for a minute and add carrots. In about 2 minutes, add all the spices and peas and corn. A couple of tablespoons of water and cover and cook for 5-7 minutes until the carrots are tender. Tope with lime juice and fresh cilantro.
A easy oil free curry recipe is possible. The richness of the cashews is what elevates the taste and makes it rich and creamy. Quick and simple enough to be made on weekdays. I actually make the curry paste in a large batch and use it over the week with different vegetables and cheese (paneer) dishes. In this recipe I have used cauliflower, peas and mushrooms. Served with home made Naan (made with wheat, spelt and rye) but it will be equally delicious with rice and a side of pickles.
For the curry, blend together:
1/2 cup of soaked cashews
1 small red onion
5-6 cloves of garlic
1 inch of ginger
1 tsp coriander pwd, 1 tsp cumin, 1 tsp tumeric, 1/2 tsp garam masala, 1 whole green chili, 1/2 tsp chili pwd, salt to taste
1/2 cup Kefir ( or yoghurt, i used kefir to give it a tangy taste)
1/2 cup water( if needed)
Pour the paste in a heavy bottomed pan and let it cook until it thicken probably about 15 minutes, stir occasionally
Add chopped cauliflower, peas and chopped mushrooms ( all organic). Cook on medium heat until the veggies are cooked and the curry has come together. Squeeze half a lime and top with fresh cilantro before serving.
A chunk of home made or store bought cheese ( paneer) cut in 1 inch pieces
1 tbsp mustard oil
1/2 tsp each mustard seeds, onion seeds and fennel seeds, cumin seeds
a pinch of hing ( asafetida)
10 pieces of curry leaves
1 tsp tumeric powder
1 tsp coriander powder
1 cup peas
1 cup diced green/red pepper
Heat the oil in a heavy bottomed pan and add the seeds. Once the seeds have popped, add the curry leaves and hing. Saute for 30 secs on medium heat and add tumeric and coriander. Add the cheese pieces and fry until coated with all the spices and they turn a little brown. Add pepper and peas ( i used frozen). Let everything cook covered for about 5 – 10 mins. The dish should be dry as in the picture. Garnish with mint and lime juice. Serve with bread or rice. I served it with the Karela roti I have in the earlier posts