Curried Cauliflower - from Debbie's London Kitchen

That’s it no more curry take away – ever again.  No reason for it with this (and the following) recipe.  Debbie the reluctant cook has turned into the curry Queen in my opinion.  These recipes were easy, quick, light and packed with flavor, absolutely delicious.  Not to mention the fun it was getting back in the kitchen with my BFF and our good friend chardonnay.   

Debbie’s Curried Cauliflower

Serves 4 as a side dish

Ingredients

1 cauliflower, medium

1 onion, medium onion, chopped

2 teaspoons cumin seeds

2 potatoes, medium

1-teaspoon chili powder

1-teaspoon turmeric

2-teaspoon ground coriander

2-teaspoon garam masala

2 tablespoons fresh coriander, chopped

½ cup (4 oz) chicken stock

3 tablespoons canola oil

Cut or break cauliflower into florets, keeping them in 2 inch pieces along with any tender leaves.  Discard tough stem bits.  Peel and cut potatoes into 2 inch pieces.  You want the potatoes and cauliflower about the same size.   Heat oil in a large skillet, add onion and cumin seeds, cook until onion is soft and cumin seeds begin to crackle. 

Sprinkle chili powder, turmeric, coriander and garam masala over onion mixture, cook until fragrant.  Add potatoes, stir, cover and cook over medium heat for 5 minutes.  Add cauliflower, pour chicken stock in skillet and stir to combine, cover and cook on low until cauliflower and potatoes are tender, but firm about 20 minutes.  The mixture will be on the dry side so stir often to prevent sticking.  Can be made a few hours ahead and reheated on low when ready to serve.