Tibetan Cauliflower Curry |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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TIBETAN CAULIFLOWER CURRY This recipe came from an estate sale. I obtained it when I purchased the family collection from the McNabb Estate in Bedford, Texas in 1981. Ingredients:
2 tablespoons canola oil |
2 large white onions chopped |
2 garlic cloves minced |
1 large head cauliflower chopped |
1 large carrot cubed |
3 potatoes cubed |
1 stalk celery chopped |
1 chili pepper chopped |
2 tomatoes chopped |
2 cups peas |
1 tablespoon curry powder |
1 teaspoon coriander |
1 teaspoon cumin |
1 tablespoon cilantro chopped |
1 tablespoon honey |
1 cup coconut milk |
Directions:
1. Sauté onions with garlic in oil until transparent then add spices and cook gently 3 minutes.
2. Add celery, carrots, tomatoes and chilies then cook for 3 minutes stirring often.
3. Add 1 cup water and continue to cook until vegetables begin to get tender.
4. Add potatoes and enough water to cover the vegetables then bring to a boil.
5. Maintain a low boil until potatoes are tender but not overcooked then add cauliflower.
6. When thoroughly heated add coconut milk, honey and chopped cilantro then season with salt.
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