Braised Cauliflower, Potato, and Onion Curry

Name: Braised Cauliflower, Potato, and Onion Curry
Yield: serves 4 as a side dish
Ingredients: 3 tablespoons canola oil; 2 onions, chopped; 1/2 jalapeno chile, seeded and minced; 3/4-inch piece fresh ginger, peeled and minced; 4 cloves garlic, minced; 1 teaspoon brown mustard seeds; 1/2 teaspoon cumin seeds; 1 1/2 teaspoons coriander seeds; 2 whole cloves; 4 whole peppercorns; 1 teaspoon kosher salt; 1/2 teaspoon ground turmeric; 1/2 teaspoon Indian (hot) paprika; 1 1/2 cups coconut milk; 1/2 cup water; 1 pound potatoes, peeled and cut into large pieces; 1 head cauliflower (2 pounds), broken into bite-sized florets

January 24, 2012

This lovely vegetable curry uses traditional Indian spices and coconut milk. It is best made in a clay pot in a wood-fired oven or cooker. If you don’t have or don’t care for coconut milk, replace it with whole-milk yogurt. The finished dish will be less sweet but still very good. Serve it with rice to accompany chicken or fish.

Recipe notes

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