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Cauliflower Curry

Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
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Ingredients

1 tablespoon ginger puree
1 large cauliflower
1/2 teaspoon ground turmeric
1 fresh green chile, sliced crosswise into thin slices or 1/4 teaspoon red chili powder (optional)
1 cup firmly packed chopped cilantro
1 1/4 teaspoons ground cumin
2 1/2 teaspoons ground coriander
1 1/2 teaspoons garam masala
1 tablespoon lemon juice
salt or salt substitute (optional)

Cooking Instructions

  1. Cut the cauliflower into tiny florets.
  2. In a large skillet over medium heat, stir-fry ginger puree and turmeric for 2 minutes, adding a few drops of water if mixture begins to stick.
  3. Add chili, and/or red chili powder, and cilantro, stir-frying an additional 2 minutes.
  4. Add cauliflower and cook for 5 minutes, adding a teaspoon of water if mixture starts to dry.
  5. Add remaining ingredients and 4 Tbsp.
  6. water; stir for 3-4 minutes, then reduce heat, cover pan, and cook, stirring occasionally, for 40 minutes more or until cauliflower is fork-tender.

Serves 4

Spiced Beetroot & Orange Chutney

Tuesday, April 27, 2010 at 07:31AM
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Ingredients

  • 1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
  • 3 onions, chopped
  • 3 eating apples , peeled and grated
  • zest and juice 3 oranges
  • 2 tbsp white or yellow mustard seeds
  • 1 tbsp coriander seeds
  • 1 tbsp ground cloves
  • 1 tbsp ground cinnamon
  • 700ml red wine vinegar
  • 700g golden granulated sugar

Method

  1. In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
  2. While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.
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