Cauliflower Curry

Tender cauliflower cooked in warm Indian spices.

This is probably not an authentic Indian curry, but I used the spices and cooking techniques I've seen/used in other Indian dishes.  I love the delicious spicy combination of ginger, garlic, chili, cumin, and turmeric found in Indian cuisine.  All the spices take a dish from bland to exciting and leave me feeling full and satisfied without meat or too many calories.  Not only does the spice combination taste amazing it's said to have many health benefits too.

Warm Indian spices make yummy #vegan Cauliflower #Curry  [Tweet this]

Cauliflower Curry

Cook time:  15-20 minutes
Servings:  4-5

Ingredients:

1 Tbsp oil
1/2 tsp cumin seeds
1 Tbsp minced ginger
1 Tbsp minced garlic
1 Tbsp minced pickled jalapeno (or fresh chili if you have it)
1/2 tsp turmeric
chili powder (to taste)
1 Tbsp coriander powder
Salt (to taste)
3-4 cups cauliflower florets
1 cup frozen peas (optional)
2 small carrots, chopped (optional)
1 tomato, pureed
1/4 cup water
1 tsp tamarind concentrate (optional)

1 tsp garam masala

Prepare all of the ingredients and have them at hand before cooking.

Heat the oil in a large skillet over medium heat until very hot.  Add the cumin seeds until they sputter then add the ginger, garlic, and jalapeno.  Stir and cook until fragrant.

Add the dry spices (turmeric, chili powder, and coriander)  and cook for a few seconds then add the vegetables (you can use all cauliflower if you prefer I added peas and carrots for more color) with a good sprinkle of salt.  

Stir and mix well then add the water mixed with the tamarind concentrate (I use the tamarind to add more flavor and because I have it).  Continue stirring until the water cooks off and cauliflower is tender.

Remove from heat and mix in the garam masala.  

Serve warm over rice garnished with cilantro (with naan and chutney on the side if desired).

I served this curry with a cilantro coconut chutney (I happened to have all the ingredients on hand).  It was delicious.  I'll post the recipe next week so stay tuned.

Makes about 4-5 servings.

Enjoy.

For more Indian recipes check out:

Cauliflower & Chickpea Curry

Patta Gobhi Mattar (Cabbage & Peas)

Sambar           -

Linked to:  Full Plate, Freedom, Foodie Friends, Pretty Pintastic, 2 cup, Lou Lou, TMT, Whimsy, Wonderful

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Cauliflower and Chickpea Soup

A creamy soup made with chickpeas, cauliflower, coconut milk and warm spices.  Cauliflower and chickpea soup is a delicious and vegan meal.

(Updated 2/22/16:  Tweet-ables, Pin-able image, similar recipes, and minor editing)
This is a soup I created on a cool rainy day.  It's usually a constant 75-85 degrees F here in Hawaii and that temperature usually inspires salads and stir fries.  However, when it is rainy and there are thick clouds blocking the warm tropical sun it gets kind of chilly.  Then, soups and stews are on the menu.  This is a quick and filling soup I threw together using half a head of cauliflower I had leftover from another use.  I loved the flavors of my Cauliflower and Chickpea Curry so that is the basis of this soup.  It's delicious.

A #curry in soup form & it's #vegan Cauliflower&ChickpeaSoup  [Tweet this]

Cauliflower and Chickpea Soup

Cook time:  Under 30 minutes
Servings:  2-4

Ingredients:

1 Tbsp canola oil
1/2 tsp cumin seeds
2 Tbsp ginger, minced
1 Tbsp garlic, minced
1/2 head of cauliflower, cut into florets
1 Tbsp coriander powder
1 tsp garam masala
1/4 tsp red chili powder, or to taste
1/2 tsp turmeric
2 cups water or vegetable broth
1 tsp tamarind concentrate (optional)
2 cups chickpeas, precooked
1 13.5 oz coconut milk

In a large saucepan, over medium-high heat, heat the oil until shimmery and then add the cumin seeds, stirring, until they begin to sputter and become fragrant.

Then add the ginger and garlic, cooking, until they become fragrant then add the cauliflower and dry spices.  Stir and mix well for about a minute and then add the water.

Let come to a boil then lower the heat to a simmer and cook until cauliflower becomes soft.  Add the tamarind concentrate and chickpeas.  Cook until chickpeas are heated through (I used frozen but if using canned it won't take long).

Transfer soup to a blender (one that is heat resistant or use an immersion blender) and puree with the coconut milk until smooth.  Pour puree back into the saucepan on low heat until heated through.  Add Salt and pepper to taste.

Makes 2-3 entree servings.  Garnish with toasted cumin seeds and enjoy.

Check out my Cauliflower and Chickpea Curry mentioned in this post:

For more cauliflower and/or chickpea recipes check out:

Cumined Broccoli & Cauliflower

Hummus          -

Slow Cooker Moroccan Chicken

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Cumined Cauliflower and Broccoli

A simple vegetable side dish of roasted cauliflower and broccoli with cumin seeds.

Someone on google+ mentioned this side dish to me and I immediately had to try it.  It was supposed to just be cauliflower but I wanted some color so I added the broccoli.  If you like cumin this is the dish for you.  I loved it.

Cumined Cauliflower and Broccoli

Cooking time:  15-20 minutes
Servings:  2-4

Ingredients:

4 cups cauliflower and broccoli florets
1 Tbsp olive oil
1 tsp cumin seeds or to taste
sprinkle of sea salt

Preheat oven to 450.

In a large bowl toss the florets in oliveoil until thoroughly coated.  Sprinkle on the seeds and salt tossing to combine (the oil should help them stick to the florets).

Spread onto a sheet pan and bake, in preheated oven, for 15 minutes until browned on edges.

Remove from oven and serve immediately.

Makes about 2-4 servings.

Enjoy.

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Cauliflower and Chickpea Curry

A flavorful vegetarian curry made with cauliflower, chickpeas, and spices.

This is a curry I improvised based on a few other Indian recipes and what I had in my refrigerator/freezer.  I had plenty of leftover cauliflower from another dinner and I didn't feel like going to the store so I used what I had on hand to make a very good, and nutritious, complete meal.

Delicious and #nutitious Cauliflower & Chickpea #Curry  [Tweet this]

I wanted to have some protein in this curry so I added chickpeas.  When I have free time I like to cook an entire bag of beans and then freeze them in 1-2 cup portions.  This is cheaper than buying canned beans and you don't have to worry about too much salt.  Usually, I don't add any salt to the beans.  So I always have beans ready to add to any meal.

Chickpeas add #protein to #vegan Cauliflower&ChickpeaCurry  [Tweet this]

Cauliflower and Chickpea Curry

Cook time:  15-20 minutes
Servings:  4

Ingredients:

1 Tbsp canola oil
1/2 tsp cumin seeds
2 Tbsp garlic, minced
2 Tbsp ginger, minced
1 large onion, chopped
1 large tomato, diced
1 tsp garam masala
1/4 tsp turmeric
1/2 Tbsp coriander
1/8 tsp ghost pepper masala, or red chili powder to taste
12 dried curry leaves, crushed
1/2 head cauliflower, cut into florets (about 4 cups)
1/2 C water
1 tsp tamarind concentrate (optional)
2 C chickpeas, thawed
1 C coconut milk
cilantro

In a large skillet, heat the oil (any high heat oil is fine), over medium high heat, until shimmery.  Add the cumin seeds and stir until they sputter.  Then, add the ginger and garlic and fry until fragrant (all of this should take less than a minute).

Add the onion, stirring frequently, until softened then add the tomatoes.  Stir and let the tomatoes cook down just a little (just a minute or two).  Season with some salt.

Add the spices and stir and mix them with the onions and tomatoes and cook for a few more seconds until the spices become fragrant.  Add the cauliflower and water and tamarind paste, if you are using (plain water will work fine the tamarind adds more flavor and a slight sourness or you can use vegetable broth).

Cover and allow to steam for up to 10 minutes until the cauliflower is tender (I like mine to be more crisp so I didn't let it steam that long).  Add the chickpeas and coconut milk and stir until heated through. Taste and adjust seasoning as required (add more salt or chili as needed).

Makes about 4 servings.  Serve over rice garnished with cilantro.  I had Aloo Paratha (a potato filled flat bread) on the side but any flatbread would be great.

Enjoy.

Linked to:  Empty Your Archive

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Sambar

An Indian vegetable stew made with lentils and vegetables in a tamarind broth.  Served over rice.

I had a jar of Sambar masala in my spice cabinet so I decided to make sambar for dinner.  I found a recipe at ShowMeTheCurry, a great cooking channel on YouTube where I've learned how to cook many Indian dishes, and tweaked it to what I had.  The results were delicious.

Ingredients:

1 cup (dry) Toor Dal or lentils
4 cups water
pinch turmeric
salt

2 Tbsp oil
1/2 tsp cumin seeds
1/8 tsp fenugreek seeds
10-12 dried curry leaves (crumbled)
1 large onion, diced
1 large tomato, diced
2 cups cauliflower florets
1-2 Tbsp tamarind concentrate
1/4 tsp turmeric
1 Tbsp sambar masala
1 Tbsp coriander
red chili powder to taste
cilantro leaves

Cook the lentils in 4 cups of water with salt and a pinch of turmeric.  Do not drain, then set aside.

In a large skillet, over medium high heat, heat the oil.  Add the cumin and fenugreek seeds until they sputter.  Add the crumbled curry leaves and give it a quick stir then add the onion.

Cook the onion, stirring, until it becomes soft and translucent.  Then add the tomatoes and cook for another minute.  Add the cauliflower and about 1/4 cup of water.

Cover the pan and allow cauliflower to steam for about 5 minutes or until softened.

Using a large spoon mash some of the lentils against the side of the pan then pour lentils and remaining cooking water into the vegetable mixture.

Add the tamarind concentrate, sambar masala, coriander, turmeric, and chili powder to taste (I made it as spicy as I could handle it and then had my husband add more red chili to his serving).  Add salt to taste, stir, and lower the heat.  You can add more water if you would like it soupier. I added about 4 oz of diced pork loin (that was leftover from an earlier dinner) but this is optional. Let simmer for a few minutes then serve.

Serve over rice, garnished with cilantro, and naan bread on the side.  Makes 2-3 servings.  Enjoy.

Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

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Parmesan and Garlic Roasted Cauliflower

A simple vegetable side of cauliflower tossed with Parmesan and garlic then roasted until browned.

Roasting vegetables is my usual fall back method for vegetable preparation.  It is simple and you can just toss your veggies in the oven and walk away for a while.  This is easy for me when I have other things to prepare for dinner or even other dishes in the oven.  Roasted vegetables will cook at about any temperature you just have to adjust the cooking time.  My preferred temperature for roasting vegetables is 400F and I like to take them out when they turn brown around the edges.  This usually results in a tender yet crisp vegetable.

Ingredients:

2 cups cauliflower florets
2 Tbsp-1/4 cup olive oil
1-2 Tbsp garlic powder
1/4 cup Parmesan

In a large bowl toss all the ingredients until cauliflower is thoroughly coated.

Spread cauliflower in a single layer on a rimmed cookie sheet or shallow baking dish and bake in a preheated oven at 400F for 20-30 minutes.

I do not stir or turn the cauliflower and the sides that are touching the pan get dark and crispy.  After removing from the oven you can squeeze some fresh lemon juice on the cauliflower if you like.

Serves 2-4.  Enjoy.

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Prime Rib

A juicy and tender beef rib roast served with a baked potato, cauliflower, and Au jus.  The perfect anniversary dinner.

My husband surprised me, for our anniversary, with a prime rib roast.  I did not want to cook (and clean) on my anniversary so my idea was "lets go out".  However my husband had an even better idea, he was willing to cook and it turned out great (my pictures hardly do it justice).

It's really funny, all of my husband's coworkers think he can't cook.  He is always telling them about what I made for dinner, and I enjoy cooking (and usually do it) so his coworkers just think that he can't cook.  My husband is a great cook, he has actually taught me a few things over the years.  I cook mainly because he works, and I have fun experimenting, and he is not picky.  He usually enjoys what ever I make and is happy that there is dinner when he gets home.  But occasionally he likes to cook, and often he comes up with great ideas.  This whole meal was planned and executed by my husband.  It was the perfect anniversary dinner.

This is the roast before cooking, he rubbed it (all over) with a steak seasoning blend and some rosemary.  It sat out at room temperature for about an hour to take the chill off.  Then he seared it in a hot pan with butter on all sides.  Finally, he baked it in the oven at 275 for about 2 hours until the internal temperature reached 120.  Then he tented it with aluminum foil and let it rest for about 15-20 minutes.

This it the cooked roast.  While waiting for the roast to rest he made a kind of au jus dipping sauce. Right after he seared the meat, he poured 1 cup of water into the cooling skillet.  To this he added some beef bulion and the pan drippings from the roast and let it simmer for a couple minutes.

We had our prime rib with baked potatoes, cauliflower, and red wine.  this served the two of us with 1 pound of meat leftover.  This prime rib was delicious, I think it was just as good, if not better than any I've had at a steak house.

After our amazing dinner we had our own personal fireworks display.  They shoot off fireworks over Honolulu harbor at midnight for the new year.  This year our fireworks didn't start until about 15 minutes after midnight.  We were starting to think we wouldn't have any this year but we could see all kinds of other fireworks from other places on the island (off in the distance).  Just as we were about to give up and go inside the harbor fireworks started.  Here is video of the fireworks.  Enjoy.

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