Mollie Katzen’s Cauliflower in Tomato Curry

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From Vegetable Heaven

Mollie advises to put the rice on to cook before getting started with the dish.  When the curry is ready, the rice will be too!

1 medium potato, cut into small dice (I leave the peel on)
1 Tbsp olive, vegetable or peanut oil
1 1/2 cup chopped onion
4 thin slices fresh ginger, cut on the diagonal
1 1/4 tsp salt
1/2 tsp ground cumin
1/2 tsp turmeric
1/4 tsp allspice
1/2 tsp ground fennel
1 Tbsp minced garlic
1/2 cup water
4 cups chopped cauliflower (about 1 1/2 lbs)
28oz can crushed tomatoes

Place the potato in a medium-sized saucepan and cover with water. Bring to a boil and cook until tender. Drain and set aside.

Heat the oil in a large deep skillet. Add the onion, ginger and 1/2 tsp salt, and cook, covered, over medium-low heat for about 10 minutes. Add the spices and garlic, and saute for about 5 minutes. Stir in the water, cauliflower and another 1/2 tsp salt. Cover, and cook over medium heat for about 10 minutes, or until the cauliflower is tender.

Stir in the tomatoes, potatoes, and remaining 1/4 teaspoon salt. Cover again, and simmer for 10-15 more minutes over low heat.

Serve hot with brown basmati rice, plain yogurt, and toasted cashews.

Number of Servings: 8

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Published in: on December 28, 2013 at 6:10 pm  Leave a Comment  

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