A Public Sphere for Poetry, Nature, and Politics
Our version of this curry, a favorite combination of vegetables in India, unites cumin, turmeric, coriander, ginger, mustard, cinnamon, and cayenne. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish, or with brown rice as a main dish.
Preparation time 30 minutes. Serves 4.
1 1⁄2 lbs unpeeled red or gold potatoes cubed
2 cups cauliflower florets (about 1 head)
1 cup fresh or frozen peas
2 teaspoons brown mustard seeds
2 tablespoons vegetable oil
1 medium yellow onion, sliced
2 cloves garlic, minced
2 teaspoons fresh ginger, minced
1 teaspoon cumin
1⁄2 teaspoon coriander
1⁄2 teaspoon turmeric
1⁄4 teaspoon cayenne pepper (or to taste)
1⁄4 teaspoon cinnamon (or to taste)
salt and pepper
1⁄4 cup fresh cilantro, chopped
Place mustard seeds in a saucepan over medium heat, and cook until they begin to pop.
Add the oil, onion, garlic and ginger and cook until onions are slightly soft.
Add cumin, coriander, cinnamon, cayenne pepper, and turmeric.
Add cubed potatoes and cauliflower florets.
Stir well to coat everything with the spices.
Add cup of water.
Cook covered until the potatoes are tender (about 15 minutes).
Season with salt and pepper to taste.
Add the peas and cook uncovered until tender and most of the liquid is absorbed.
Garnish with chopped cilantro and serve.
Alternative Options: This recipe works well with other vegetables as well. Chickpeas, tomatoes, carrots, kale, and grape leaves are common additions. Also, an easy shortcut is to use two tablespoons of curry paste, available in any grocery store, instead of individual spices.
Copyright 2016 Michael Simms