Wednesday, 20 February 2013

Cauliflower & Sweet Pepper Karahi

What comes to mind when you think of Cauliflower ? Most likely the words 'boiled' & 'bland' or you'll be instantly transported to your school days in the canteen and being served cauliflower cheese at lunchtimes - enough to put you off cauliflower for life ?

Fear not for tonight's recipe is a fantastic Karahi recipe for cauliflower with the addition of sweet peppers, lemon zest & juice for extra 'Oomph'

This recipe will serve 4-6 people, you'll need the following:

1 large cauliflower
4 medium onions
1 1/2 tsp salt
2 green chillies
2 tbsp garlic paste/ 1/2 bulb crushed
1 tbsp ginger paste
1 x 400g tin tomatoes
1 tsp mustard seeds
1 tbsp cumin seeds
juice of 1/4 of lemon
1 large sweet pepper 

  • Heat a little oil in a heavy based pan, add the ginger & garlic, fry on a medium heat till lightly browned. Then add in your chillies , keep stirring so the garlic & ginger don't catch*. When the chillies have softened, add in the onions that have been roughly chopped.
  • Brown your onions and then add in the salt & tomatoes, and simmer on a low heat till mixture has reduced a little and add the cauliflower (I quite like to keep the tomatoes & onions chunky for a bit of texture)
  • Place the lid on your pan, lower the heat completely, and leave for about 30 minutes to let the cauliflower soften. Make sure you stir half way through to prevent any catching at the bottom of the pan, and also to check how the cooked through the cauliflower is*.
  • When the cauliflower has softened, add the sweet pepper, again I normally just roughly chop it.
  • Let the cauliflower & peppers simmer on a medium heat for about 25-30 minutes, stirring in between to stop any of it catching.*
  • When the peppers & cauliflower have softened, and the water has reduced, add in the cumin, mustard seeds & the lemon juice
  • Garnish with fresh coriander, again I roughly chop it and sprinkle.
  • Serve with your choice of  Naan 

*Remember it' s always handy to keep the kettle filled with water so you can add a few splashes to stop any catching/burning

*any leftovers are fab layered up as lasagne with the addition of mushrooms and potatoes - curried vegetable lasagne,  or simply place leftovers into an oven proof dish, add any other vegetables of your choice, pour in a generous amount of bĂ©chamel sauce, top with your fave cheese, sprinkle on some herbs and bake in the oven at 180c for about 20 minutes until the cheese is bubbling & golden - Another Foody Mama twist !!

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