Moosewood Cauliflower Curry
Prep Time: 30 min.
Cook Time: 15 min.
This recipe is from the famous Moosewood restaurant in Ithaca New York. It’s from the cookbook they put out years ago. I learned to cook vegetarian with this book and just how to make vegetable dishes exciting. The directions are easy even though the ingredient list is a little daunting.
I make this when I have the time and patience to be able to really focus on the beauty of the food and the intensity of the flavors.
What You Can do Ahead:
1. Measure your spices
2. Cut all your Vegetables.
3. Steam the Sweet Potatoes and Cauliflower
4. Get You Garnishes Ready
5. Make Rice
What You Will Need:
2 TB Oil
3 TB Butter
Spice Mixture
½ tsp. Black Mustard Seeds (optional)
3 Garlic Cloves (minced or pressed)
1 tsp. Cinnamon
½ tsp. Ground Cardamom
1½ tsp. Ground Cumin
1 ½ tsp. Ground Coriander Seeds
½ tsp. Ground Fennel Seeds
1 tsp. Turmeric
2 tsp. Grated Fresh Ginger Root
½ tsp. Cayenne (or more to taste)
1 tsp. Salt
Vegetables
2 c. Chopped Onions (optional)
2 Carrots (sliced into half-moons)
3 c. Sweet Potatoes White Potatoes
1 med. Head of Cauliflower (cut into florets)
¾ c. Water
2 med. Tomatoes (chopped)
2 c. Green Peas
Garnish
2 c. Plain Yogurt
½ c. Cashews (lightly toasted)
½ c. Raisins or Currants
1 Banana
What You Do:
1. Melt the butter and oil in a skillet or wok.
2. Add the mustard seeds and heat until they begin to pop.
3. Add the remaining spices and cook on low heat for a couple of minutes.
4. Add the chopped onions and sauté until translucent.
5. Add the carrots and cook several minutes.
6. Add the potatoes and cook a few minutes more.
7. Add the cauliflower and stir well to coat all the vegetables with the spice mixture.
8. Add the water, cover the pan, and simmer about 20 minutes, stirring occasionally.
9. When the potatoes are tender but not completely cooked, add the tomatoes and peas.
10. Simmer covered for 10 to 15 minutes longer.
11. The vegetables should retain their bright color.
12. Serve on plain or coconut rice.
13. Garnish with yogurt, cashews, raisins or currants, and banana slices. Accompany with chutney.
The Scoop
This is a complex dish but can be made less complex with some planning and the payoff is worth it. I learned to cook vegetarian using the Moosewood Cookbook and this is directly from their cookbook which I highly recommend. I have put some recommendations above.
Cook Time: 15 min.
This recipe is from the famous Moosewood restaurant in Ithaca New York. It’s from the cookbook they put out years ago. I learned to cook vegetarian with this book and just how to make vegetable dishes exciting. The directions are easy even though the ingredient list is a little daunting.
I make this when I have the time and patience to be able to really focus on the beauty of the food and the intensity of the flavors.
What You Can do Ahead:
1. Measure your spices
2. Cut all your Vegetables.
3. Steam the Sweet Potatoes and Cauliflower
4. Get You Garnishes Ready
5. Make Rice
What You Will Need:
2 TB Oil
3 TB Butter
Spice Mixture
½ tsp. Black Mustard Seeds (optional)
3 Garlic Cloves (minced or pressed)
1 tsp. Cinnamon
½ tsp. Ground Cardamom
1½ tsp. Ground Cumin
1 ½ tsp. Ground Coriander Seeds
½ tsp. Ground Fennel Seeds
1 tsp. Turmeric
2 tsp. Grated Fresh Ginger Root
½ tsp. Cayenne (or more to taste)
1 tsp. Salt
Vegetables
2 c. Chopped Onions (optional)
2 Carrots (sliced into half-moons)
3 c. Sweet Potatoes White Potatoes
1 med. Head of Cauliflower (cut into florets)
¾ c. Water
2 med. Tomatoes (chopped)
2 c. Green Peas
Garnish
2 c. Plain Yogurt
½ c. Cashews (lightly toasted)
½ c. Raisins or Currants
1 Banana
What You Do:
1. Melt the butter and oil in a skillet or wok.
2. Add the mustard seeds and heat until they begin to pop.
3. Add the remaining spices and cook on low heat for a couple of minutes.
4. Add the chopped onions and sauté until translucent.
5. Add the carrots and cook several minutes.
6. Add the potatoes and cook a few minutes more.
7. Add the cauliflower and stir well to coat all the vegetables with the spice mixture.
8. Add the water, cover the pan, and simmer about 20 minutes, stirring occasionally.
9. When the potatoes are tender but not completely cooked, add the tomatoes and peas.
10. Simmer covered for 10 to 15 minutes longer.
11. The vegetables should retain their bright color.
12. Serve on plain or coconut rice.
13. Garnish with yogurt, cashews, raisins or currants, and banana slices. Accompany with chutney.
The Scoop
This is a complex dish but can be made less complex with some planning and the payoff is worth it. I learned to cook vegetarian using the Moosewood Cookbook and this is directly from their cookbook which I highly recommend. I have put some recommendations above.
