HappyTummy              

This dish came about really just because I was trying to empty out my refrigerator. But it turned out to be a wonderful accompaniment to the rajma I made earlier. The crispness of the cauliflower and the sweetness of the peas made for a great combination.

This isn’t so much a curry, as it is a dish simply dusted with curry flavors. The vegetables are just steamed in very shallow water, then tossed with oil and spices. How much salt to add is really up to you.

This is a very humble dish. It celebrates the vegetables, and nothing else. I might add that it is very beautiful too. The turmeric gives it a bright yellow color… makes me excited for all the spring and summer vegetables that will soon be available in farmer’s markets!

Recipe: Curried Cauliflower and Peas

• 1 onion, chopped
• 1 head of cauliflower, cut into florets
• 1 cup peas
• 2 tablespoons canola oil or other flavorless oil
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 teaspoon corriander powder
• Salt to taste

Sauté onions in a large pan until softened. Turn heat to high, and add the cauliflower florets. When pan is very hot, pour water to about 1/2 inch high. Immediately cover as water sizzles. Lower heat to medium and let cauliflower steam for about 2 minutes or until crisp-tender. 

Remove lid, and add peas. Drizzle oil over vegetables, sprinkle in the spices and salt and mix everything very well. Add more water in small increments as necessary. Continue sautéing vegetables for another 3 to 4 minutes until most of the water has evaporated.