Monday, January 25, 2010

Pizza night and Cauliflower Potato Tomato Curry recipe

Tonight's dinner was a veggie pizza, margaritas and butterscotch pudding. I was out of mushrooms but  used some thinly sliced shallots, bell peppers and fresh tomatoes. 

Jim has been on a pudding kick lately. I think it's a big comfort food while he's trying to heal.

I also have a no knead bread batched which will proof for 19 hours and get baked tomorrow. This was one of those very busy days and now I'm settling in, catching up with email, and watching some tennis and giving Bonnie kitty some mom play  time.

Here's a requested Cauliflower Potato Curry I made last night. I haven't forgotten about getting the mushroom gougere recipe up and will get to post that soon. Lately there just aren't enough hours in the day to do everything!

Cauliflower, Potato, Tomato Curry

1/2 tsp black mustard seeds
3 T oil (I use olive oil)1 lb potatoes peeled, cut in 1" piece and par boiled till just tender (don't overcook)
1 head of cauliflower (about a 1 lb size) washed, cored and cut into small pieces.
3 cloves of garlic finely chopped or put through a garlic press
1/2 tsp each of tumeric, cumin and coriander powder
1/4 tsp cayenne
1 tsp salt
1- 11/2 cups water (start with a cup and add 1/4 cup more at a time if curry gets too dry during cooking).
1 large tomato cut in chunks or if you don't have a tomato.juice of a small lemon or lime.(I used a small tomato and a bit of lemon juice).

Heat oil in a large, saute pan on medium  heat. Add the mustard seeds and as soon as they begin popping, lower the heat a bit and add the garlic, stirring it till it turns a light golden color (don't burn it). Then add the cooked potatoes and raw cauliflower and toss and cook a minute or so. Then add tomato if using, all the spices and salt, stirring often for about 5 minutes. Then add the water and when it start to simmer, you can turn the heat down a bit, cover it and cook it for 15 minutes. Check after 15 minutes to see if the veggies are tender and add a bit more water if needed and cook another 5 minutes, stirring to make sure potatoes don't stick. If you didn't add a tomato, then sprinkle the lemon or lime juice over the veggies, toss and serve.

*It goes great with dal and rice. You can find a lot of dal recipes on the Internet.

1 comment:

  1. thanks for the recipe and i made the scampi it came out great i had them with white rice