Curried Cauliflower With Tomatoes (Fulaver Nu Shaak) |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Adapted from recipe published in Saveur magazine, December 2009. Black and brown mustard seeds are used in Asian cooking; they impart a different flavor than yellow mustard seeds. Ingredients:
2 teaspoons hot paprika |
2 teaspoons ground coriander |
1 teaspoon ground turmeric |
1/4 teaspoon garlic powder |
2 tablespoons peanut oil |
2 teaspoons black mustard seeds (not yellow mustard seeds) or 2 teaspoons brown mustard seeds (not yellow mustard seeds) |
2 serrano chilies, chopped |
1 medium head cauliflower, cored and roughly chopped |
1/4 cup water |
3 plum tomatoes, cored and roughly chopped |
kosher salt, to taste |
Directions:
1. In a bowl, combine paprika, coriander, turmeric, and garlic powder; set aside. Heat oil in a 4-quart saucepan over high heat. Add mustard seeds. Cook until fragrant, about 3 minutes.
2. Add reserved spice mixture, chiles, cauliflower, and water and cook until tender, 5-6 minutes.
3. Lower heat to medium, add tomatoes, and season with salt; cook, covered, until softened, about 2 minutes.
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