CAULIFLOWER, CASHEW, PEA AND COCONUT CURRY
While this curry from Meera Sodha's cookbook "Made in India" is rooted in tradition and complexly flavored, it's also approachable enough for a weeknight. She transforms cauliflower from a humble vegetable to a rich centerpiece with the addition of cashews, coconut, fresh ginger and a flurry of spices you're likely to have in your pantry. Serve with rice for an exceptionally good vegan supper.
Provided by Jennifer Steinhauer
Categories dinner, weeknight, curries, main course
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef's knife.
- In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
- Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.
- Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
- Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 23 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 22 grams, Sodium 923 milligrams, Sugar 9 grams, TransFat 0 grams
GOBI KI SABZI (DRY CAULIFLOWER CURRY)
I found this when looking something to do with the cauliflower. I made this up from 3 recipes with the same name. It is more mild Indian dish.
Provided by Tea Girl
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the cauliflower into bite-sized florets.
- Heat oil on medium high heat in a large pan or wok and add the cumin seeds.
- When they start to make a noise, add the asafoetida and stir for a few seconds.
- Add the chopped onions and saute till they turn clear.
- Put in the ginger and garlic pastes and fry till lightly golden.
- Add the chilli and turmeric powder and fry for a minute.
- Add the cauliflower, salt and tomatoes and mix well.
- Cover and cook till the cauliflower is done.
- Add the chopped coriander leaves and the garam masala and mix well.
- Taste and add salt if needed.
- Serve with freshly cooked rice.
Nutrition Facts : Calories 135.7, Fat 7.6, SaturatedFat 1.1, Sodium 643, Carbohydrate 15.8, Fiber 5, Sugar 6.8, Protein 4.2
MEERA SODHA'S CHICKEN CURRY
This simple curry serves as a fine introduction to the Indian home cooking of Meera Sodha, a British cookbook author whose "Made in India: Recipes From an Indian Family Kitchen" was released in 2015. The recipe for this curry, her "ultimate comfort food,'' derives from the one her Indian-born mother cooked for Sodha when she was growing up in Lincolnshire and for which she pined for during her college years in London. It provides a thick, gingery, garlic-flecked tomato sauce with deep notes of cinnamon and cumin, and a low flame of chile heat, surrounding small chunks of skinless chicken thigh, with slivered almonds scattered over the top at the end.
Provided by Sam Sifton
Categories weeknight, main course
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors, then add the onions. Cook, stirring occasionally, until they are golden, approximately 15 to 20 minutes.
- Meanwhile, put the ginger, garlic and peppers into a mortar and pestle with a pinch of salt, and smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.)
- Add the paste to the onions, and cook for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes, then add the tomato paste, ground cumin, ground turmeric and another pinch of salt, and stir to combine.
- Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick. When it begins to bubble, add the chicken. Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through. Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so. Serve with basmati rice or naan, and the additional yogurt.
Nutrition Facts : @context http, Calories 694, UnsaturatedFat 30 grams, Carbohydrate 20 grams, Fat 50 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 15 grams, Sodium 1008 milligrams, Sugar 9 grams, TransFat 0 grams
More about "meera sodha cauliflower curry food"
CAULIFLOWER KORMA WITH BLACKENED RAISINS RECIPE - MEERA …
From foodandwine.com
5/5 (3)Category CauliflowerServings 4-6Total Time 40 mins
- Heat oven to 350°F. Toss cauliflower with 1/4 cup oil and 1 teaspoon salt. Arrange in a single layer on 2 aluminum foil–lined rimmed baking sheets. Roast cauliflower until tender and browned, 30 to 40 minutes.
- Meanwhile, heat 3 tablespoons oil in a large skillet over medium. Add onions and cook, stirring often, until softened and lightly caramelized, 12 to 15 minutes. Add garlic and ginger and cook, stirring often, until fragrant. Stir in garam masala, black pepper, cardamom, and cayenne. Add ground almonds, honey, and 1 1/2 teaspoons salt. Cook, stirring, until almonds cling to onions, about 3 minutes. Stir in yogurt and reduce heat to low. Simmer until sauce is thickened and a rich golden color, about 10 minutes. Add milk and cook, stirring, until the sauce is smooth and coats the back of a spoon. Season to taste with salt and remove from heat.
- Heat a small frying pan over medium. Add raisins and sliced almonds; cook, shaking pan to keep raisins and almonds moving, until raisins start to blacken and puff up and almonds are golden brown, about 2 minutes.
MEERA SODHA CAULIFLOWER KORMA | EASY VEGETARIAN CURRY …
From thehappyfoodie.co.uk
Cuisine IndianCategory DinnerServings 4
'FRESH AND FLAVOURFUL, QUICK AND EASY': MEERA SODHA ON …
From nationalpost.com
RECIPES - MEERA SODHA
From meerasodha.com
MEERA SODHA’S RECIPE FOR VEGAN CAULIFLOWER AND SWEET …
From theguardian.com
MEERA SODHA
From meerasodha.com
MEERA SODHA'S VEGAN RECIPE FOR THAI RED CURRY WITH ... - THE GUARDIAN
From theguardian.com
CAULIFLOWER, CASHEW, PEA & COCONUT CURRY | MEERA SODHA
MEERA SODHA’S TOMATO CURRY RECIPE | VEGAN FOOD AND DRINK | THE …
From amp.theguardian.com
MEERA SODHA'S VEGGIE CURRY | REAL LIFE KITCHEN - YOUTUBE
From youtube.com
MEERA SODHA'S VEGAN RECIPE FOR PAKISTANI-STYLE POTATO AND SPINACH …
From yolobuzz.com
FRESH INDIA: MEERA SODHA'S CREATIVE, SEASONAL AND VEGETABLE …
From nationalpost.com
MEERA SODHA’S RECIPE FOR VEGAN CAULIFLOWER KORMA | CURRY - FOOD
From headtopics.com
VEGETARIAN CAULIFLOWER KORMA CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
MEERA SODHA’S VEGAN RECIPE FOR TOFU AND COCONUT CURRY | VEGAN …
From speakveganese.com
MEERA SODHA’S CHICKEN CURRY | THE MILLSTONE
From millstonenews.com
MUM’S CHICKEN CURRY – MEERA SODHA
From meerasodha.com
MEERA SODHA TOMATO CURRY | QUICK VEGAN RECIPE - THE HAPPY …
From thehappyfoodie.co.uk
MEERA SODHA’S RECIPE FOR VEGAN CAULIFLOWER KORMA
From pinterest.ca
MEERA SODHA’S RECIPE FOR VEGAN CAULIFLOWER AND SWEET POTATO …
From pinterest.ca
MEERA SODHA’S VEGAN RECIPE FOR PAKISTANI-STYLE POTATO …
From theguardian.com
BOOKS – MEERA SODHA
From meerasodha.com
MEERA SODHA’S RECIPE FOR VEGAN CAULIFLOWER KORMA | FOOD | THE …
MEERA SODHA VEGETABLE CURRY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEERA SODHA’S CAULIFLOWER KORMA WITH BLACKENED RAISINS
From pinterest.ca
MEERA SODHA EASY VEGAN INDIAN & VEGAN CURRY RECIPES
From thehappyfoodie.co.uk
MEERA SODHA’S RECIPE FOR VEGAN CAULIFLOWER KORMA | CURRY | VEGAN ...
From pinterest.co.uk
HEALTHY VEGAN - MEERA SODHA'S CAULIFLOWER KORMA
From healthyvegandishes.blogspot.com
MEERA SODHA'S CAULIFLOWER KORMA WITH BLACKENED RAISINS - YOUTUBE
From youtube.com
CAULIFLOWER, CASHEW, PEA, AND COCONUT CURRY
From cliffandcathy.blogspot.com
100 CLOVE GARLIC CURRY - EAT THE REVOLUTION
From eattherevolution.com
MEERA SODHA’S CHICKEN CURRY RECIPE | RECIPE | RECIPES, FOOD, CURRY
From pinterest.ca
MEERA SODHA'S TOMATO CURRY | CURRY | THE GUARDIAN
From theguardian.com
ABOUT – MEERA SODHA
From meerasodha.com
MEERA SODHA'S RECIPE FOR VEGAN YAKI UDON NOODLES | FOOD - THE …
From amp.theguardian.com
CURRY FOR COMFORT - THE NEW YORK TIMES
From nytimes.com
MEERA SODHA ON WHY INDIAN FOOD IS BEST ENJOYED AT HOME
From torontosun.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love