Cauliflower - Crunchy Curried

Recipe Ingredients

2 tablespoons	30ml	Toasted sesame seeds
2 tablespoons	30ml	Toasted cumin seeds
2		Garlic - finely chopped
1 1/2 teaspoons	7.5ml	Grated fresh root ginger
2 tablespoons	30ml	Roasted peanuts - finely chopped
1/2 teaspoon	2.5ml	Turmeric
1/4 teaspoon	1.3ml	Chile powder
1/2 teaspoon	2.5ml	Ground cloves
1 teaspoon	5ml	Salt
2		Medium-sized onions
2/3 tablespoon	10ml	Oil
1 tablespoon	15ml	Cauliflower - (about (large)
		Into florets)
1/2		Lemon - juice of

Recipe Instructions

Toast the sesame seeds then the cumin seeds in a frying pan, without any added oil. The sesame seeds are ready when they are golden brown, and the cumin seeds when they pop, smell good, and have all heated through, in 1-2 minutes if you start with a hot pan. Grind the toasted sesame and cumin seeds, separately or mixed.

: Mix the toasted seeds, garlic, ginger and peanuts, adding the turmeric, chile powder, ground cloves and salt, and put aside. Chop the onions and put them in a large pot or pan to cook in the oil.

Cook until transparent and lightly coloured, taking care not to let them burn. Stir the spice mixture through the onion, then add the cauliflower which has been broken and cut into florets, each the size of a walnut.

: Add the lemon juice and about 1/4 cup of water, cover, and cook over a moderate heat , stirring and tossing the cauliflower occasionally, until it is tender-crisp. Add a little extra water during cooking if necessary. If you find that there is liquid left when the cauliflower is cooked, thicken it with a little cornflour paste and toss the cauliflower in it. Taste and add extra salt if necessary. Serve with dahl, rice, a tomato salad, cucumbers in yoghurt and toasted coconut.

Source:
Copyright (c) 1994 by Sheila Lukins

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