CURRY | 103 GRANNY’S CAULIFLOWER CURRY 1 cauliflower, rinsed, drained and cut into florets 2 Tbs oil 3 Tbs curry* 1 Tbs cumin 1 Tbs coriander powder ½ tsp turmeric 1 Tbs grated ginger/1 tsp ginger powder ½ tsp hot red pepper or more to taste 1 tsp cinnamon 1 onion, diced 3 cloves garlic crushed 1 carrot, peeled and diced 1 cup diced tomatoes Salt and lots of black pepper to taste Boiling water to cover/1 cup coconut cream 1 Tbs Garam Masala (Optional) Heat oil over medium heat in a large pot. Add the spices and stir until fragrant. Add the onion, stir and sauté until just translucent. Add garlic and sauté for a few seconds more. Add cauliflower, carrots and other vegetables, if using. Mix well. Add tomatoes, salt and pepper and water to just cover. Cook for 15 minutes. Taste. To adjust seasoning you can add a spoonful of apricot or orange jam and/ or parave chicken powder to enhance flavor. Add garam masala just before serving. Serve with boiled rice, chopped cilantro, chopped salad and chopped prunes in vegan yoghurt or sour cream. NOTE: *We collect curry powder from all over the world – from mother-in-law curry to mild curry. Choose how hot you would like it, adjusting the red pepper flakes to your spicy tolerance. Vegetable curry is not usually very hot. Saba likes curry with okra and peas, which I always add except when making dhal.
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