You live with someone for half your life and just when you think you know everything about them: you can complete their sentences and predict their response to nearly any situation – they surprise you. And that’s somewhat refreshing when you get to this stage of the game 🙂 For some reason I thought The Don abhorred cauliflower, in fact, in my mind I vaguely remember him telling me this one evening after dinner; vague being the key word I guess. But I was wrong! He raved about this colorful curry, exclaiming how he loved sweet potatoes (which I knew) AND cauliflower, and how I should make it more often! Who knew? Certainly not me.
So, thanks to my friend, Faith at Edible Mosaic, not only was this fragrant and savory vegan meal a home run with the huz, but it satisfied my sudden craving for Indian curry. The Indian name for this dish is Aloo Gobi Masala, and the minute I saw it, I made a mental note to buy cauliflower on my next grocery run. Because we love the orange tuber, and for more color and nutritional value, I substituted sweet potatoes for the white potatoes in the original recipe. I also had a fantastic Madras Curry from Williams Sonoma and substituted that for garam masala and added more peas, because you can never have enough sweet peas in my book. Edible Mosaic holds a place in my Blogroll because Faith always inspires and amazes me with her creative, unpretentious recipes – please take a moment to check out her site, I think you’ll love it too 🙂
Sweet Potato and Cauliflower Curry
Inspired by Edible Mosaic | Serves 4
3 Tablespoons canola oil
½ teaspoon crushed red pepper flakes
1 large onion, chopped
3 large cloves garlic, grated
1 inch piece of fresh ginger, grated
1 bay leaf
1 teaspoon curry powder or garam masala
1 teaspoon cumin seeds
½ teaspoon coriander
½ teaspoon turmeric
1 medium head cauliflower, cut into bite-sized florets
1 large or long sweet potato, cut into bite size pieces
1 teaspoon sugar
½-1 cup water*
1 cup frozen peas
Salt and pepper
Garnish: Fresh cilantro or parsley (optional)
Heat oil in a large skillet (with a lid) over medium-high heat; when oil is hot, sprinkle in red pepper flakes, add onion and sauté for about 5 minutes, until softened. Add garlic and ginger and sauté another 30 seconds. Add bay leaf, curry or garam masala, cumin seeds, coriander, and tumeric and sauté until fragrant, about 1 minute.
Add cauliflower, sweet potato, sugar, ½ teaspoon or so of salt, a few grinds of fresh pepper, and ½ cup of water (*I used ½ cup of dry white wine and ½ cup of water). Stir to combine. Cover the skillet and cook for about 30 minutes, stirring occasionally, until veggies are tender.
Stir in thawed peas, cover skillet and cook for another minute to warm peas. Season to taste with additional salt and pepper (and red pepper flakes if you like more heat). Serve garnished with fresh cilantro or parsley if desired.
Shown served with hummus and whole wheat pita.