Monday, March 1, 2010
Fragrant Cashew Cauliflower Curry
Bridgit gave this one two thumbs up! ("This was f***ing amazing. You can quote me.") So I've deemed it post-worthy! Fragrant tomato curry studded with cashews, golden raisins, toasted coconut, and little black studs of wild rise make this a healthy vegetable dish that is a satisfying meal in itself.
I recently saw an interesting cauliflower recipe in the Recipes for Health section in the New York Times. The lonely head of cauliflower in my fridge was begging to be used, so I decided to make it my own by giving it an Indian twist. I must say, it was delicious! Don't be intimidated by the ingredient list. Most are probably hiding in your spice rack! (And even if you're missing a few, it will still taste good!)
4 cardamom pods, crushed
2 whole cloves
1/2 teaspoon coriander seeds
1 dried red chili
1 large red onion, sliced
1 inch fresh ginger, grated or minced
2 cloves garlic, minced
Scant 1/4 cup unsweetened shredded coconut
1.5 teaspoons garam masala
1.5 teaspoons curry powder
1 teaspoon cumin
1/4 teaspoon cinnamon
1 large can whole peeled tomatoes
1/3 cup water
1 head cauliflower
Scant 1/4 cup cashews
Scant 1/4 cup golden raisins
1/3 cup black rice (any rice!)
1. In a large skillet heat a drizzle of sunflower oil (you can substitute coconut oil, olive oil, or vegetable oil). Toast the cardamom pods, cloves, coriander seeds, and dried chili for one minute.
2. Add the onion and cook until it begins to brown.
3. Add the ginger, garlic, garam masala, curry powder, cumin, cinnamon, and coconut and saute for a minute, until the coconut is toasted and golden brown.
4. Add the tomatoes, crushing them with your hands to break them up, and the water to deglaze the pan. Stir in the cashews, raisins, rice, and cauliflower florettes.
5. Season with salt. Cover and simmer gently on low until the rice and cauliflower are tender, about 25 minutes.