Monday, January 31, 2011

Curry date with Aditi. We're trying to cook more better. A+ for effort. Here's our recipe for our (accidentally vegan?) cauliflower and chickpea curry (modified from the interweb):
  • oil
  • 1 onion (chopped)
  • 2.5 tsp curry powder
  • 1.5 cups cauliflower florets
  • 1 can chickpeas, drained
  • 1/2 can peas, drained
  • 1 can diced tomatoes
  • 1/2 can coconut milk
Heat oil over high heat. Add onions and saute until golden brown. Add curry powder and stir. Add chickpeas, cauliflower, and peas; stir. Add diced tomatoes then coconut milk; bring to boil. Reduce heat to low; cover until cauliflower is tender and liquid has thickened, stirring occasionally (about 16 minutes). Watch bad TV in the meantime. Serve over rice.
I have baby corn, bamboo shoots, water chestnuts, and chili paste for next time, thanks to Shereen, Super 88, and Dad. Get excited.

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