Wednesday, February 17, 2010

Cauliflower and Potato Curry

This recipe is one of my husband's favorite foods, which surprised me at first since he tends to be a bigger fan of traditional "American" fare, like casseroles, as opposed to ethnic food (although he likes that too). I picked up some cauliflower on sale last week and decided to make this since we haven't had it in quite some time. This recipe makes a ton of food and will provide at least a couple of lunches and a couple of dinners for the both of us. It's a great dish to make if you're having a lot of people over. And, although I didn't realize it at the time because I'm not remotely religious, this is a good dish for Ash Wednesday and Lent because it is vegetarian (and vegan too, if you use vegetable oil).

Cauliflower and Potato Curry
from The Joy of Cooking

1 cauliflower, 2 to 3 lbs, cut into florets
2 medium boiling potatoes, peeled and cut into 1/2-inch cubes
1 large tart apple, peeled, cored, and diced
3 large garlic cloves
One 2-inch piece fresh ginger, peeled and sliced
2 hot chile peppers, such as jalapeno or serrano, seeded and sliced (optional)
1/4 c. vegetable oil, clarified butter, or ghee
2 medium onions, coarsely chopped
2 T. curry powder
1 T. all-purpose flour
One 14-ounce can unsweetened coconut milk
1/2 c. water or vegetable or chicken stock or broth
1 t. salt
One 16-ounce can chickpeas, rinsed and drained
10 to 12 ounces spinach, stemmed, washed, and torn into pieces OR one 10-ounce package frozen peas
Black pepper
Cooked rice
Golden raisins (optional)
Chopped cashews (optional)

1. Cook the cauliflower for 5 minutes in a saucepan of boiling water. Remove from the water with a slotted spoon and transfer to a bowl. Add cubed potatoes to boiling water and cook for 5 minutes. Drain, rinse under cold water, and drain well again; transfer to the bowl of cauliflower.

2. Process apple, garlic, ginger, and chile peppers in a food processor until minced but not pureed. Set aside.

3. Heat vegetable oil in a Dutch oven over medium heat. Add onions and apple mixture and cook, stirring, until the onions are softened and starting to color, 5 to 7 minutes. Add curry powder and flour and cook, stirring, for 3 to 5 minutes to lightly brown the curry powder and flour.

4. Add coconut milk, water, and salt. Bring to a boil over high heat, stirring, then add the reserved cauliflower and potatoes and chickpeas. Reduce the heat to medium, cover, and cook for 15 minutes. Stir in spinach, cover, and cook until wilted, about 3 minutes.

5. Season with salt and pepper to taste. Serve over cooked rice and garnish with golden raisins and chopped cashews, if desired.

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