Monday, May 16, 2011
Hey, Daal Face!
A trip to the farmers' market coupled with a CSA pick up (without reading the newsletter of the CSA box contents) put me on cauliflower. In the mood for some real food - not kid food - I hit the Internet and the stove top. The end result, daal (lentils) topped with Vegetarian Cauliflower and Potato Curry.
** Adapted from This Recipe at About.Com
3 tomatoes, chopped
1/2 tsp garam masala
1/2 tsp chili powder
1/2 tsp cumin
1 tsp olive oil
1 onion diced
2-3 potatoes, diced
1 head of cauliflower, chopped
Juice of 1 lemon
1 tbsp or so fresh cilantro, chopped
1) Mash tomatoes, spices and salt together. Set aside.
2) In large skillet on high, saute potatoes and onions in olive oil for about three minutes. Add cauliflower and a bit of water. Reduce heat to medium. Add tomato mixture and cook, stirring frequently, for 5 to 6 minutes.
3) Reduce heat to low, stir in lemon juice and cilantro. Serve over daal.
1 cup of lentils (preferably red)
3-4 cups water
1 tsp tumeric
1 tsp salt
1 bunch fresh spinach
Rinse daal until water runs clear and is not cloudy. In a medium sized pot, add lentils, water, tumeric and salt. Bring to a boil on high heat. Then reduce to medium and cook for 20 minutes. Add spinach. Cook for another 5 minutes, covered. Daal should be tender and soupy. Remove from heat. Top with curry and devour.
*Check out some other vegetarian dolls this Monday at Midnight Manic's Meatless Monday carnival.