Prep 25 mins
Cook 45 mins
A nice vegetarian recipe and if you have any left-overs they warm in the microwave nicely! Adventurous home cooks are looking to So Asia for inspiration. This is one of Raghavan Iyer's recipes; his cookbook "660 Curries" is scheduled to be out in March/2008. This curry draws it's flavors from cumin, coriander and hot green chile. F&W Magazine, from 100 Tastes to try in '08, January/2008
- 1 large red onion, diced
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seed
- 1 cup water
- 2 tablespoons vegetable oil
- 1 small jalapeno, thinly sliced
- 2 lbs cauliflower, cut into 1-inch florets
- kosher salt
- 1 medium tomatoes, seeded and diced
- 2 tablespoons minced cilantro
- In a blender, puree half of the diced onion with the coriander and cumin seeds and 1/4 cup of the water.
- In a large skillet, heat the vegetable oil.
- Add the remaining diced onion and the jalapeño slices. Cook the vegetables over moderately high heat, stirring a few times, until the onion begins to brown, about 5 minutes.
- Scrape in the onion puree from the blender.
- Pour 1/4 cup of the water into the blender; swirl it around, then pour it into the skillet.
- Cook over moderate heat, stirring occasionally, until the onion sauce begins to stick to the bottom of the skillet and turn brown, about 10 minutes.
- Stir in the remaining 1/2 cup of water, scraping up the browned bits from the bottom of the skillet.
- Stir in the cauliflower and season with salt.
- Cover and cook over moderately low heat, stirring occasionally, until the cauliflower is tender, about 30 minutes.
- Stir in the diced tomato and the minced cilantro and cook until warmed through, about 1 minute.
- Serve with wine, a peppery, fragrant Grüner Veltliner: 2005 Steininger Kabinett.