Monday, January 28, 2013

Cauliflower-Pumpkin Curry

My busy schedule has led me to fall off the veg wagon a bit, however... this is my first homecooked meal from a cookbook venturing back into the good life!!!

1 head cauliflower, chopped into florets
3/4 canned pure pumpkin
3/4 vegetable broth
2 tsp mild curry powder
1/2 tsp ground cumin
1/4 teaspoon ground ginger
light dash of paprika
pinch of salt
rice, steamed - optional
1 can chickpeas or cubed tofu - optional

1.  Steam cauliflower florets until just fork-tender.  (Of for a rustic texture and nutty flavor, roast cauliflower for 35 to 40 minutes at 420*. - {This is the option I chose and how I did it:  lay florets in single layer on baking sheet, spritz with olive oil, sprinkle with salt, pepper, and garlic powder.})

2.  In a small saucepan, whisk pumpkin with broth, 2 teaspoons of curry powder, cumin, ginger, paprika, and salt.

3.  Gently warm over low heat and taste, adding more curry powder if desired. 

4.  Add more salt to taste, if necessary, and toss sauce with cooked caulifloer until the florets are well coated.

5.  Serve over cooked rice and chickpeas or tofu.

From Everyday Happy Herbivore by Lindsay S. Nixon.

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