Cauliflower Curry
I have been on a crazy curry kick lately. Every item in my refrigerator has been subject to intense scrutiny as to whether I can curry it or not. This cauliflower curry turned out particularly well. Based on Fragrant Cauliflower in Tomato Sauce from Food & Wine magazine, this curry takes a few detours but stays pretty true to the recipe.
- several tablespoons butter or butter alternative
- 1 or 2 heads cauliflower, cut into small florets
- 2 medium onions, coarsely chopped
- 1-2 cloves garlic, minced
- salt and pepper
- 1-2 teaspoons turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon yellow mustard seeds
- 1/2 teaspoon cayenne, or to taste - I like spicy so I think I used a bit more
- 1/2 teaspoon cinnamon
- 1/2 teaspoon coriander, if you have it handy
- 1-2 cans diced tomatoes in their juice
- 1 cup water
- 1 or 2 chicken breasts, cut into 1 inch chunks (optional)
- 1/2 cup to 1 cup frozen peas
Melt the butter in a deep skillet or dutch oven over medium high heat. Add the cauliflower and saute until it is good and coated in butter and starting to brown, about 5 minutes. Add the onion, garlic, and salt and pepper and cook for a few more minutes. (The original recipe doesn’t say so, but I think you can add the onions when you add the cauliflower - onions only taste better the more you cook them.) Add all the spices. Get everything coated but be careful not to burn the spices. Add the water and the cans of tomatoes and bring to a boil. Once it’s boiling, throw in the chicken (or whatever extra stuff you want to use, potatoes or sweet potatoes would be nice).
Cover and turn the heat down to medium-low so that the pot is at a steady simmer. Simmer for about 20 minutes. Make sure the chicken is cooked through. Take the cover off and add the peas if you’re using them. Simmer uncovered for about 5 more minutes, or until you’re ready to eat (very scientific, I know). Season to taste and serve over rice or boiled potatoes. Some sort of yogurt or raita if you have it handy is a nice garnish.
