ROARING CURRY CAULIFLOWER

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INGREDIENTS (proportions can be adjusted as desired):

˝ a head of cauliflower (trimmed of any green parts), broken into florettes

chopped white onions

sliced fleshy, dark mushrooms

2 teaspoons curry powder

1 teaspoon cayenne powder

1 teaspoon minced garlic

1 teaspoon peeled and minced ginger

1 teaspoon of seasoning salt

1 teaspoon of black pepper

1 teaspoon of cinnamon

1 cup of cored, seeded, and chopped tomato

cooked red or green lentils AND/OR split peas

˝ a cup of water

tablespoon of olive or canola oil

OPTIONAL:
cooked brown rice AND/OR tofu cubes AND/OR whole peas AND/OR various vegetables (e.g., eggplant or green peppers)

Place the oil in a large, deep skillet, and turn the heat to medium.  When the oil is hot, add the garlic and ginger.  Cook, stirring, until the garlic begins to color, about 5 minutes.

Add all the spices and cook, stirring, for 30 seconds, or until the spices release their aromas.  Add the cauliflower, tomatoes, onions, mushroom, legumes, and water (along with any optional ingredients).  Stir, cover, and turn the heat to medium-low.  Cook, checking and stirring every 3 or 4 minutes, until cauliflower has reached the desired tenderness.


Chef’s notes:  Got its name because March comes in like a lion (and out like a lamb)!  And I designed this recipe on the 1st of March, 2000.