Cauliflower and Pea Curry

There is yet another new addition to my extensive cookbook collection and this one has quickly become one of those must-recommend books to my readers who are interested in Indian cooking. After reading an extensive review of the book by Sia of Monsoon Spice, I promptly ordered a copy and already I've been inspired to make a few dishes from the book.

Prashad — Indian Vegetarian Cooking by Kaushy Patel is the result of a lifelong journey of passionate cooking by the author. Focusing on Gujarati food, Ms. Patel moved to England as a young woman and soon after got into the food business beginning with a deli specializing in Indian street food that eventually blossomed into a restaurant that received high praise and recognition from Chef Gordon Ramsay — that's saying something because he is no vegetarian and his standards at times are nearly impossible to meet. Come to think of it, I do recall the episode of the Best Restaurant series when Ms. Patel and her family's business was featured and was quite charmed. Sia was blessed to eat at the restaurant in Bradford, England and I must confess I am burning with envy.

"None of the curries we ordered tasted the same or had just one ingredient overpowering the other. The food was hot, fresh, vibrant, and delicately spiced with different textures and flavours making it clear that none of the food served here was mass produced or doused in ready to use spice mixes or sauces."

Contained within the covers are recipes ranging from starters and street snacks, mains, rice dishes and breads, soups and sides and desserts and sweets. Whether you are a novice or an experienced cook, you will find plenty of inspiration for your own cooking experiences. Many of the recipes are Indian classics with a fresh look, and we are treated to some treasured creations that Ms. Patel has crafted, shared and served up to eager family and customers with great success. Plenty of vegan recipes are offered up too along with onion and garlic free delights.

Sia had done an excellent job discussing and reviewing the book, so do check out her review. I'll have more to say about this wonderful book as I continue to explore.

The key to this wonderfully flavorful dish is to cook the cauliflower until just tender and have a rather gentle hand with the spicing, though you will want some Indian heat.

Cauliflower and Pea Curry

Recipe by Lisa Turner Adapted from Prashad — Indian Vegetarian Cooking Cuisine: Indian Published on March 26, 2013 Green peas and cauliflower cooked until just tender in gentle and fragrant Indian spices and seeds Print this recipe Ingredients: 4 to 5 fresh green chilies, partially seeded and chopped 1-inch piece fresh ginger, chopped 2 tablespoons oil 1 1/2 teaspoons cumin seeds 1 1/2 teaspoons mustard seeds 1/2 teaspoon fenugreek seeds 1/2 teaspoon asafetida 1 medium cauliflower, cut into 1-inch pieces 1 teaspoon turmeric 1/2 teaspoon chili powder 1 tablespoon ground coriander 1 1/2 teaspoons sea salt 2 3/4 cup fresh or frozen peas 1 medium tomato, finely chopped generous handful of dried curry leaves, crumbled juice from 1 fresh lime handful of fresh parsley or coriander, chopped Instructions: Begin by making a coarse paste of the chilies and ginger in a mortar and pestle or blender. Set aside. In a large saucepan, heat the oil over medium heat. When hot, add the cumin seeds, mustard seeds and fenugreek seeds and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Toss in the asafetida and quickly stir once. Add the chili and ginger paste, cauliflower, turmeric, chili powder, ground coriander, salt and a few tablespoons of water, and stir well to coat the cauliflower with spices. Cover and cook for about 8 to 10 minutes or until the cauliflower is just tender, stirring often. Now add the peas, tomato and curry leaves, stir well, and continue to cook, covered, for another 5 minutes or until the peas are tender, stirring occasionally. Turn off the heat, stir in the lime juice and fresh parsley or coriander, reserving some for garnish, and let stand for 5 to 10 minutes to allow the flavors to blend. Serve garnished with the remaining parsley or coriander with a dal soup, rice and homemade chapati breads for a comforting and complete meal. Makes 6 servings

More vegetable curries from Lisa's Vegetarian Kitchen:
Aloo Gobi (Curried Cauliflower and Potatoes)
Mixed Vegetable Coconut Curry
Paneer Cheese and Vegetables in a Creamy Gravy

On the top of the reading stack: various selections

Audio Accompaniment: The Orb

This is my contribution this week to Ricki's Wellness Weekend.