Cauliflower, potato and red pepper curry – who needs meat?

26 Dec

I really like vegetable curries but I get a bit fed up with the usual dishes using mainly root vegetables.  This recipe is fantastic and can be eaten either as a main for vegetarians or as a vegetable dish to be served with a meat curry and rice for a dinner party.  You can vary the vegetables to suit your own taste.  The three I have used really went well together and I threw in a few frozen peas near the end of cooking time to add a bit of colour.  If there are any vegetables left over after we have eaten this I am going to make them into pakoras by adding them to a thick batter made of gram flour and water.  We can have them for lunch tomorrow with some raita and a tomato, cucumber and onion salad.  Yum!

I am serving this tonight to accompany a chicken curry and rice to share with friends.  I remember years ago when I first cooked for friends, I was absolutely terrified.  As the years went on I realised that a stressed hostess was no good at all so I started to relax and enjoy myself.  We went through a phase of having themed dinner parties.  My Mum bought me a leather-bound menu holder for 10p at a car boot sale and I would type up the menu, using the language of origin, and put it on the table for a bit of fun.  We would scour the shops for ethnic beer and wine to accompany whatever meal I was preparing and we even went as far as sourcing typical music for the area.  Some might call this anal but we had lots of fun times while it lasted.  One of the funniest was when I did a Chinese meal for my brother and sister-in-law.  Our next door neighbour at the time was Chinese and he typed up my menu for me in Chinese with the English version underneath.  He even gave us some tea, one lot to have before the meal to improve the appetite and one for when we had eaten to aid digestion.  I remember he lent us a Chinese CD that sounded a little bit like the Goons singing Yinta Yinta.  I don’t know how we ate the food for laughing.  I suppose all this led up to me wanting to write this blog.  It isn’t because I think I am a fantastic cook but I thought it may help others who feel as terrified as I did all those years ago.  The aim is to cook simple meals that taste great and have been tried and tested, as well as provide pictures of each step to help others visualise what it should be looking like.  I’ve messed up a bit for this recipe as I forgot to take a photo of the first 2 steps.  Hopefully it will not mar the ability to replicate.

Cauliflower, potato and red pepper curry                      Serves 4

  • 100g/4 oz ghee (or unsalted butter if you can’t find any ghee)
  • 1 small cauliflower, cut into small florets
  • 450g/1lb small potatoes,  quartered or cut into 3/4 inch chunks
  • 1 red pepper, deseeded and cut into 1/2 inch squares
  • Handful frozen peas
  • 1 medium onion, finely chopped
  • 450g/1lb tomatoes, sliced thinly
  • 450 ml/3/4 pt hot water
  • salt to taste
  • pinch asafoetida
  • 2 cloves
  • 1 tsp cumin seeds
  • 1 brown cardamom
  • Chopped fresh coriander for garnish

For the paste

  • 1 medium onion, roughly chopped
  • 1 inch root ginger, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 1 tsp turmeric
  • 1 tsp hot chilli powder
  • 1 tbsp coriander seeds
  • 1/2 tsp ground cinnamon
  • 1 tsp garam masala
  1. Heat 1/4 of the ghee in a large saute pan and fry the asafoetida powder for 5 seconds.  Add the cauliflower, potato and red pepper, mix well and fry for about 5 minutes over a moderate heat.  Remove and reserve.
  2. Grind the cloves and brown cardamom to a powder.  Heat the remaining ghee in the same pan and add the onion, ground cloves and cardamom and cumin seeds.  Mix well and cook over a low-moderate heat until the onions have browned.
  3. Put the onion, garlic and ginger into a small processor and chop until very fine, almost a paste.  Grind the coriander seeds and add, with the onion paste and other paste ingredients to the fried onion.  Cook for about 3 minutes.
  4. Return the vegetables plus the sliced tomatoes to the pan, mix well to coat with the onion spice mix and then fry for about 5 minutes.  Add the water and the salt and continue cooking for about 30 minutes or until the vegetables are tender but not mushy.   5 minutes before the end of the cooking time add the frozen peas.
  5. Serve hot, sprinkled with the chopped coriander.

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  1. Recipe: Quick Caulifower Curry | Rogi - December 30, 2013

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