Food: cauliflower+carrot curry

Cauliflower is a winter vegetable although it is now produced year round. My mother tells me stories of the food items that were particularly consumed during winter to keep the body warm and other items in summer to keep it cool. This dish is particularly heartwarming during cold chilly nights. I am calling it a curry while others may call it a vegetable stew. Cauliflower is usually paired with potatoes but trying to eat healthier yet once again I have replaced the carbs to wonderfully nutritious carrots. 


1 cauliflower cut into small florets :: 3/4 carrots cubed :: 1 tomato cubed :: 1/2 cup yogurt
1 medium onion sliced :: 4/5 garlic grated :: 1" ginger grated :: 1/2 tsp red chili powder
1/4 tsp turmeric powder :: 1/3 tsp cumin powder :: 1/3 tsp coriander powder
oil+salt+pinch of sugar

The vegetables need to be cut into small pieces before cooking begins. Heat oil [I used canola] in a pan. Once it heats, fry the onions until golden brown. Then stir in the grated ginger and garlic. Immediately follow with the cut up tomato. Add the red chili powder, cumin powder, and coriander powder along with half a cup of water. Let the spices cook in this water. Cover the pan. The spices will cook and the oil will rise above the spices. At this point add the yogurt. Stir and let the oil rise once again. At this time pour in the cut up cauliflower and carrot pieces. Add the salt and mix everything well together. Fry the vegetables in this spice mix until everything is well incorporated and the vegetables are about halfway cooked. Then add a cup of hot water and cover. The vegetables will fully cook and the curry will thicken. Right before serving sprinkle a pinch a sugar. Bon appetit!


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