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Classic Curried Vegetables

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Ingredients
  Safflower oil/Butter/ ghee clarified butter 2 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Green chili pepper 1 Tablespoon, minced
  Cauliflower 1 Small, cored and cut into small, fine florets
  Sea salt 1⁄2 Teaspoon
  Coriander powder 1 Teaspoon
  Turmeric 1⁄8 Teaspoon
  Water 1 Tablespoon
  Frozen petite peas 1 1⁄2 Cup (24 tbs)
  Coconut 3 Tablespoon, finely grated
  Cilantro 2 Tablespoon, finely chopped
  Lime juice 1 Teaspoon
Directions

GETTING READY 1) Mince the green chili. Use if spicy curry is required. 2) Chop the bell pepper, if mild taste is needed. 3) Core the cauliflower and cut it into fine pieces. 4) Finely grate the coconut. 5) Finely chop cilantro. 6) Squeeze off juice from 1/2 lime. MAKING 7) Take a big saucepan with lid and heat oil in it. 8) Add to the pan, mustard seeds, asafoetida. Also add either minced chili or bell pepper. 9) Saute the ingredients and add cauliflower florets. 10) Cover the saucepan and steam the veggies without water until cooked. 11) Stir frequently and add sea salt, along with corriander powder and turmeric. 12) Add water to the pan, if veggies are sticking. 13) Cook the vegetables for 5-10 minutes with frequent stirring. 14) To the pan, add peas and cook for extra 3-4 minutes or until vegetables are tender. FINALIZING 15) Mix grated coconut, cilantro and lime juice with the cooked vegetables. 16) Heat the mixture and mix well. SERVING 17) Serve hot the curried vegetables either with steamed rice or bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Curried
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Cauliflower
Interest: 
Everyday, Healthy

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