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Required fields are marked *, Rate this recipe It’s a flawless routine that I prefer to watch rather than be involved with – unless you count peeling the potatoes. Cover and cook for 10-15 minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavor. stay fit in the kitchen. But it’s a common ingredient in Indian dishes – it’s used to add subtle sweetness and balance to a recipe. When he’s making a curry or vinadaloo, he disappears into his own world. Add the cauliflower, toss with the other ingredients so it’s well coated, then stir-fry for 7-10 mins or … Serve with rice or flatbreads and maybe some yoghurt. Toss the cauliflower florets with salt, black pepper, lemon juice and half of olive oil. When cauliflowers are in season, we eat this cauliflower potato curry … I love to see what people create using ingredients, like fennel, that they have available in their part of the world. Armed with a towel over his shoulder and his apron to prevent lethal turmeric stains, he sizzles and spices and stirs for upwards of an hour and a half, tending to the meat, curry, and rice all at once. Every kind of ethnic food, every ingredient, every diet – it’s a wonderful black hole of inspiration. Fennel is an ingredient that we don’t use very often and Clark said he wouldn’t have thought to add it to this dish if the recipe hadn’t suggested it. What’s The Fitchen, you ask? Copyright © 2012 - 2019 | The Fitchen, LLC. Your email address will not be published. Cover and cook until the cauliflower is tender-crisp, about 8 minutes for fresh, 4 minutes for frozen. Once simmering, add cauliflower and chickpeas and slightly reduce heat. Salt and pepper. We are Jordan and Clark Cord (and Scout!). ★☆ The rediscovery of our local library a couple of weeks ago is what really led up to this recipe. I made this recipe with a couple of modifications to fit my taste. Serve with naan or over a bed of basmati rice. This vegan cauliflower curry recipe is one of my all-time favorite things to make for dinner. 1/2 teaspoon cayenne pepper. *Nutritional yeast is absolutely necessary for this pesto – it has a cheesy flavor! Really delish! Turn the heat to high again and bring the curry back to a boil add the cauliflower. This traditional curry recipe combines cauliflower and aromatic spices to create a colorful, flavorful masterpiece that can easily be cooked at home. Add the cooked rice followed by the ginger and spices. You want a simmer, not a boil, which should be around low to medium-low heat. Once the rice is done, heat the oil in a large skillet or stir-fry pan. ★☆. Add fennel seeds and stir for 1 minute, until they turn golden brown. Add turmeric, chili powder, and cayenne to the pot and stir to combine. ★☆ And everything that I absorb, I can apply to my own food. Here, you’ll find mostly plant-based and gluten-free recipes. If you haven’t been to the library in a while, I highly recommend it. Looking at a cookbook is perfect a way to see food through another cook’s eyes. 1 teaspoon fennel seeds. I spent lots of my youth in that place, mostly downstairs in the YA or special interests section, checking out every horse-related book and movie they had and asking for new arrivals. But seriously, they have a book for everything! Add the onion and sauté over medium heat until golden. […] Easy Vegan Cauliflower Curry – 40 minutes. Stir together and cook, covered, over very low heat for 5 to 7 minutes. If the mixture gets a bit dry, add a small amount of water. Then add the tomato paste and continue stirring. Despite the unassuming cover, the book itself is filled with gorgeous photos and – judging by the 3 we’ve tested so far – it includes a ton of incredible, foolproof recipes. Your email address will not be published. » Cauliflower is the New Kale – 13 Vegan Recipes to Embrace the TrendVegan Site, Cauliflower is the New Kale – 13 Vegan Recipes to Embrace the Trend | V-Gains, Cauliflower is the New Kale - 13 Vegan Recipes to Embrace the Trend, 22 Vegan Meals To Make In Under 40 Minutes from The Fitchen, 23 Easy, Healthy Recipes for Keeping Your Resolutions | The Fitchen. Cover and simmer gently until the water is absorbed, about 30 minutes. 1/2 teaspoon ground turmeric. I know it’s done when he tastes a spoonful, turns off the stove burners and says “It’s good.”. Thai Vegetable Stew with Coconut-Peanut Sauce, 1 cup raw brown Basmati or long-grain brown rice, rinsed, 1 small head cauliflower, cut into small florets (or use a 16-ounce bag frozen cauliflower florets, thawed), 2 teaspoons grated fresh or squeeze-bottle ginger, 1/2 teaspoon grated fresh turmeric root, or 1/4 teaspoon ground turmeric, 1/4 cup chopped fresh cilantro, or more, to taste, Sesame seeds or chopped toasted cashews for garnish. It was Sreedharan who suggested the fennel and he didn’t steer us wrong. If you prefer a more tender grain, add 1/2 cup additional water and cook until absorbed. Combine the rice with the water in a medium saucepan. Add cauliflower florets, green pepper, tomatoes, coconut milk, water, and salt. When vegetables are tender, remove from the heat and mix cilantro in. Add the cauliflower and about 1/3 cup water. It’s like culinary school, but without the tuition and lessons in pastry. Who are we, you ask? We’re passionate about real, whole foods and their power to fuel the body. It’s good to be curious! Using an immersion blender, blend the base of the curry until smooth. It’s easy to prepare and it makes a fabulous vegan main, a go to side dish or part of a greater curry feast. You can […], […] then share a traditional Argentinean recipe with you guys?” But then again, who am I to make curries and taco bowls and Thai garlic shrimp? We currently reside in Indiana where we balance our time between cooking and doing new projects on our first home! EASY VEGAN CURRY This super easy cauliflower curry with potatoes and coconut milk is warm, comforting, full of veggies and flavor. Cover and cook until the cauliflower is tender-crisp, about 8 minutes for fresh, 4 minutes for frozen. Welcome to The Fitchen! ★☆ Add the garlic and continue to sauté until the onion is touched with golden brown. Aloo gobi is an irresistible Punjabi cauliflower and potato curry. Heat oil in a large pot to medium-low. Ingredients. This particular recipe is based on a cauliflower dish that we found in Indian: Shortcuts to Success by Das Sreedharan. Place the florets … Keep at a simmer – lower heat if boiling. Clark makes the Indian food around here – it’s his thing in the kitchen. As soon as the curry begins to boil, return the heat to low, allow to simmer for 5 minutes, stirring often. 1/4 … Whether you’re into cooking or architecture or Civil War era fashion, odds are, you’ll leave there inspired. Stir to combine. ★☆ Sign up with your email address to be the first to know about new products, VIP offers, blog features & more. And its seeds are often chewed to freshen breath and to aid digestion after a meal. It’s a food blog where we share the healthy, simple recipes that help us (and you!) Bring to a slow boil, then lower the heat. Just save it for another recipe like these quinoa bowls or cauliflower curry! Stir in the cilantro and peas. The cauliflower makes it healthy and vitamin-packed, the … and added minced garlic, one jalapeno (I like spice), and frozen green peas. I love reading about techniques and processes and learning why they’re important. Alternatively, remove from heat, transfer the curry to a blender, blending until smooth. 3 Tablespoons olive oil. Add any or all (or none) of the optional ingredients, then serve straight from the pan.