Curried Cauliflower and Carrots
Curried Cauliflower and Carrots
Curried Cauliflower and Carrots
This is a really delicious and healthy recipe of cauliflower done Indian way. It is easy and can keep refrigerated for more than 2 to 3 days, but never lasts long enough because of its popular demand.
Equipment
- Any good sized heavy saucepan
Ingredients
- 1 head Cauliflower, cut into floret, washed and set aside
- 1/4 cup olive oil
- 1 medium onion, cut in small dice
- 2 large carrots, peeled and cut into discs
- 1 sprig curry leaves optional but recommended
- 4 cloves garlic, fine chopped
- 1 inch fresh ginger root, grated
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon fresh, chopped cilantro
- 1 tablespoon fresh, chopped mint
- 4 small green chilies
- 1 cup vegetable broth or water (use more if you need to)
- 1 teaspoon cornstarch +¼ cup water to make a slurry
- 1 teaspoon fresh, cilantro finely chopped for garnisah
Instructions
- In a cast iron skillet or saucepan of your choice, heat olive oil. Add onion, carrots and curry leaves (if using) and cook on low heat until vegetables are partly cooked.
- Put the heat up to medium high and add, garlic, ginger and sauté to get the ginger and garlic slightly fried.
- Add chili powder, turmeric powder, salt, cilantro, mint, and green chilies and cook stirring for 2 minutes.
- Add prepared cauliflower and stir fry for 2 minutes on high heat.
- Add ¾ cup broth, or water saving the rest for later.
- Mix, cover and cook until most of the water evaporates. Fry the contents until oil separates on the sides.
- Add rest of the broth, ¼ cup, and bring it back to a boil.
- Add cornstarch slurry and stir to combine well. Continue to cook until sauce thickens. Turn the heat off, cover and let it rest for 10 minutes before serving.
- Serve in a bowl and garnish with cilantro.
