Every Thursday I pick up our share of produce from Fairview Gardens (www.fairviewgardens.org), the local CSA (um, Community Supported Agriculture for you rookies!) farm in Goleta the Good Land... this week was yet another great haul o' goods, and I opted to make the recommended recipe for the week tonight for dinner - quite tasty I might add:
CAULIFLOWER, POTATO & GREEN PEA CURRY
1 sm head cauliflower, cut into florets
1 tb vegetable oil
1 onion, peeled & thinly sliced
1 clove garlic, peeled & minced (I put in 3 - I lo-o-o-ve garlic)
1 potato, peeled & diced (the recipe didn't say this, but I would microwave the potato for 2 mins before putting it in the skillet)
1 c fresh or frozen peas
2 ripe tomatoes, diced (I used a can of diced tomatoes)
1/2 tsp cayenne pepper
1/2 tsp ground cumin - use 1 tsp
1/2 tsp ground coriander - same
1/2 tsp brown sugar - yep, add more!
1/2 tsp salt
1 c water
1/4 c plain yogurt
2 tb chopped fresh cilantro
In a saucepan place a steamer basket over 3/4" of water. Arrange cauliflower in basket. Bring water to full boil, cover & steam for 5-7 minutes until tender. Set aside.
In large non-stick skillet or wok, heat oil. Add onion and garlic, saute for 3 minutes. Add potatoes & peas, cook for 5 minutes over medium-low heat until potatoes are tender. Add tomatoes, cayenne pepper, cumin, coriander, brown sugar, salt, steamed cauliflower, and water. Simmer over low heat for 5 minutes.
Just before serving, remove skillet from heat & add yogurt and cilantro.
I served it over brown rice. DEEE-lightful!
Hmmm...sounds intersting. How would you compare it to your other AMAZING cauliflower and cilantro dish?
ReplyDeleteI toy with the idea of doing this. Is it too much food for 2 people? -Rhonda
ReplyDeleteYou'll have leftovers... but curry tastes better the 2nd day anyway! Go crazy. I loved it.
ReplyDelete