1 tbsp canola oil
1/2 tsp black mustard seeds
1/4 tsp cumin seeds
1 green chili, seeded & minced
4 curry leaves, crumbled
2 tsp garlic, minced
1/2 tsp salt
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground tumeric
1/4 tsp red chili powder
2 cup tomatoes, chopped (fresh or canned)
2 tsp tomato paste
1 tsp honey
1 lb cauliflower florets
1/2 lb potatoes, cubed
1 cup peas, fresh or frozen water
2 tbsp lemon juice
1/4 cup fresh cilantro, minced
Directions
NOTE: This aromatic dish calls for curry leaves, or "limbado". If you
can't find curry leaves, omit them from the recipe.
PREP TIME: 15 minutes COOKING TIME: 15 minutes
1. In a large saucepan, heat oil and fry mustard seeds, cumin seeds,
green chili and curry leaves until mustard seeds pop. Add garlic,
salt, coriander, cumin, tumeric, chili powder, tomatoes, tomato paste
and honey. Cook 5 minute, stirring occasionally.
2. Add cauliflower, potatoes, peas and water. Stir well, cover and
cook over medium heat 10 minute or until potatoes are done. Add lemon
juice and cilantro, mix and serve.
Per serving: 179 calories; 4.7 g. fat; 0 mg. cholesterol; 14.3 g.
fiber.
Source: Delicious!, April 1993 Typed for you by Karen Mintzias
Servings: 4 servings
Cauliflower Curry Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is possible to read the history of meal recipes back into antiquity, at least as far as pharonic Egypt, and maybe even further. However, mostly, these ancient records were just very simple pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are some clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Progressing into The time of the romans 25BC a roman called Apicius created some documents which described recipes prepared by his fellow Romans. In his scrolls, he describes how the roman meals were split into appetizers, main meal and dessert, a very modern way of dining. Aspicius also recounts how the Roman cooks made use of a good variety of herbs, including a few that are still present in modern kitchens like thyme, fennel and parsley. In the 15th century, people returning from the crusades brought back many new foods and spices from middle-east cuisine, including spices such as parsley and basil. These new spices and herbs led to an eruption in recipe publications, the majority of which are now in private cookery archives. Over the next few centuries, the powerful and rich tried to serve the most extravagent banquests, and because of this chefs and their recipe collections increased in prestige. Even so, it was during the 19th century that haute cuisine and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cookbooks are increasing in popularity as a result of higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Cauliflower Curry recipe.
