I just made this up in order to use up a head of purple cauliflower we had in the fridge. I’ve only made it the once and it may need some refining, but I thought it turned out good enough to post right away.
Ingredients:
- glug olive oil
- 1 yellow onion
- 1 head cauliflower (doesn’t have to be purple)
- 1 cup frozen peas
- 3 cloves garlic
- 1 tablespoon curry powder (I used a home-made concoction of cumin, turmeric, coriander, etc.)
- 1/2 teaspoon powdered ginger (you could use a little bit of fresh, if you’ve got it around)
- cayenne to taste
- pinch of sugar
- (chicken bullion cube or) salt to taste
- 1 can tomatoes and their liquid
- 1/2-2/3 cup yogurt
To cook:
- Dice the onion, put a glug of oil in a large frying pan (best not to use cast iron for this recipe), and, over medium heat cook the onion until clear.
- Add the spices, sugar, and garlic and sauté for a minute more.
- Chop the tomatoes and add them and their liquid to the pan.
- Cut the cauliflower into smallish florets and add it and the peas to the pan. Cover and let simmer until the cauliflower is tender, but still has a bite.
- Remove from the heat and add the yogurt.
Serve over brown rice. Serves four. Excellent leftover.
I have yellow cauliflower that is wanting to get used–perfect timing!