Curry powder is a spice mix of widely varying composition originating from the Indian subcontinent. It can range from five ingredients to more than 10, and it can include spices such as: cumin, coriander, turmeric, ginger, dry mustard, fenugreek and black pepper.
Day 4 – Dinner
Potato Cauliflower Curry
Cooking time: 30 min
Preparation time: 20 min
Ingredients for 3 cups:
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2 cups cauliflower florets
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1 cups potato pieces (2 medium potatoes)
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1/2 cup onion wedges
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1 tablespoon tomato paste
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1 teaspoon mild curry powder
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1 teaspoon grated fresh ginger
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1/2 teaspoon cumin seeds or cumin powder
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1 clove garlic, minced
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1 cups fresh or frozen peas
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10 raw cashews, finely ground
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1 tablespoons lime juice
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Cayenne pepper, to taste
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Sea salt, to taste
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2 cups cooked brown rice
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1 tablespoon finely chopped fresh cilantro or parsley
Directions:
1. Place cauliflower in a steamer basket in a large saucepan or deep skillet. Add water to to just below basket. Bring to boiling. Cover pan and steam 5 minutes or until cauliflower is crisp-tender. Transfer cauliflower to a bowl
2. Place potato pieces in steamer basket, cover pan, and steam 10 minutes or until potatoes are tender. Add to cauliflower in bowl; drain water from pan.
3. For sauce, in a blender combine onion wedges, tomato paste, curry powder, ginger, cumin seeds, and garlic. Add 1 cup of water. Cover and blend until smooth. Transfer sauce to a skillet, and stir in 1 more cup of water. Bring sauce to boiling; reduce heat to medium-high, and cook 5 to 7 minutes. Reduce heat to medium-low, and cook 10 minutes longer or until sauce darkens in color.
4. Add steamed cauliflower and potatoes, peas, cashews, lime juice, and cayenne pepper to sauce. Cook 5 to 7 minutes or until sauce is absorbed by the vegetables, stirring occasionally and adding additional water if needed to reach desired consistency. Season with salt.
5. Serve vegetable mixture over brown rice and sprinkle with cilantro or parsley.
6. Enjoy it!
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