South Indian Chickpea, Cauliflower and Potato Coconut Curry

What I thought was my introduction to Indian food and cooking years ago was actually an introduction to north Indian cooking — all of the Indian restaurants in my city and most of the Indian cookbooks available back then were north Indian. Since then, I've been introduced to some of the astonishing variety of cuisines that are found in the sub-continent. Now my Indian recipes could be roughly categorized as north Indian, south Indian, or something in-between.

This dry chickpea curry loaded with vegetables — potato, cauliflower, carrot and red bell pepper — could be called one of those in-between Indian recipes. The composition of chickpeas and vegetables and the spicing is essentially north Indian, but the flavors are enhanced beautifully with the use of grated coconut and coconut milk that is so common to south Indian cooking and imparts wonderful additions of flavor and fragrance to the food. Nourishing and filling, this curry is sure to please anyone with a preference for north or south Indian food.

South Indian Chickpea, Cauliflower and Potato Coconut Curry

Recipe by Lisa Turner Cuisine: South Indian Published on December 7, 2016 Nourishing chickpea curry loaded with vegetables simmered in a fragrant spiced tomato and coconut gravy Print this recipe Ingredients: 3/4 cup dried chickpeas (2 cups cooked or 1 19 oz can) 1 tablespoon oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 2 cups cauliflower florets, cut into bite-size pieces 1 medium potato, diced 1 medium carrot, diced 1 large tomato, diced 2/3 cup coconut milk 1 cup water, or as needed 1 red bell pepper, seeded and chopped 1 teaspoon sea salt, or to taste Paste: 2 red chilies, finely chopped 1 cup unsweetened dried grated coconut 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/4 teaspoon ground cloves 1-inch piece fresh ginger, minced or grated 1-inch cinnamon stick, broken into pieces 1/2 cup water, or as needed Instructions: Rinse the chickpeas and soak in enough water to cover for 8 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until the chickpeas are tender, about 1 hour. Drain and set aside. While the chickpeas are cooking, make the paste. Combine all of the ingredients in a small food processor and process until a thick fairly thick paste has formed. Add more water as necessary to get everything to grind together. Heat the oil in the same saucepan used to cook the chickpeas over medium heat. When hot, toss in the mustard and cumin seeds and fry, shaking the pot often, until the seeds darken a few shades and the mustard seeds turn grey and begin to splutter and pop. Stir in the cauliflower, potato and carrot, and cook for another few minutes. Add the paste and stir to coat the vegetables. Cook for another few minutes, stirring frequently to prevent the paste from sticking, until fragrant. Toss in the tomato and cook for another few minutes, stirring often. Pour in the coconut milk and water, and then stir in the chickpeas. Bring to a gentle boil, reduce the heat to medium-low, cover again, and simmer for 10 minutes, stirring occasionally. Now add the red pepper, add a bit more water if necessary if the curry seems too dry, and cover again. Simmer for another 10 minutes or until the vegetables are tender and the gravy has thickened. Stir in the salt, taste for seasoning, and serve hot alongside fresh cooked white rice or flat breads. Makes 6 servings

This is my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes, started by lovely Susan of The Well Seasoned Cook and now administered by me. The VegHog is kindly hosting this month. I'm also sharing this recipe with Jac's weekly Meat Free Mondays event.

More spicy chickpea dishes from Lisa's Vegetarian Kitchen:
Spicy Sour Chickpea Masala
Cauliflower, Carrot and Green Pea Curry with Coconut Milk
Curried Lentil Vegetable Soup with Roasted Chickpeas
Chickpeas Smothered in a Tangy Tomato Gravy

Vegan Cauliflower and Broccoli Mornay

I haven't made broccoli Mornay for ages, but it's a classic baked cheese and vegetable casserole. Oddly enough, though, I dreamed about this dish the other night, giving me an instant craving. But this time around, I wasn't content to make the classic Cheddar version … too much cheese has proved not to be too good for my tummy these days. But I've had terrific success lately "veganizing" old cheese-and-vegetable standards with the help of sauces made with cashews and nutritional yeast. These are a marvelous substitute for cheese, and far better in every way than rubbery vegan cheese-like products made from soy!

I was especially delighted with the result, and so were my dinner companions who thought it might have been even better than the original Cheddar version. This creamy casserole topped with a golden crunchy cornmeal and chopped nut topping ended up tasting cheesy without any actual cheese. It's an ideal side vegetable dish, especially when served with plump goat cheese biscuits. Rice is also a good choice, along with your favorite legume dish.

Vegan Cauliflower and Broccoli Mornay

Recipe by Lisa Turner Published on May 16, 2016 A vegan version of the classic cheesy baked broccoli and cauliflower casserole dish topped with a crunchy golden cornmeal and nut topping Print this recipe Vegetables: 2 tablespoons coconut or sesame oil 1 large head broccoli, stems pared and sliced and head cut into florets 1 large head cauliflower, stems pared and sliced and head cut into florets 2 medium carrots, sliced 8 button or cremini mushrooms, roughly chopped Cashew sauce: 1 cup raw cashews, soaked in hot water for 2 hours then drained 3 1/2 cups almond milk juice from 1 lemon (3 tablespoons) 1/2 cup nutritional yeast 2 teaspoons sea salt, or to taste 1/2 cup coconut oil 1/4 cup chickpea flour (besan) or whole wheat flour Topping: 2 tablespoons melted coconut oil or sesame oil 1/2 cup yellow cornmeal 1/2 cup pine nuts or sliced almonds 1/4 cup nutritional yeast Instructions: Prepare the vegetables by heating the oil in a large saucepan over medium heat. When hot, add the broccoli, cauliflower and carrots, and sauté until just tender. Stir in the mushrooms and cook for another few minutes. Transfer to a lightly oiled large casserole dish. To make the sauce, combine the cashews with 1 cup of the almond milk, lemon juice, nutritional yeast and salt in a blender. Blend until smooth, adding a little more almond milk as necessary. In a medium saucepan, melt the coconut oil over medium heat. Stir in the flour and gradually add the remaining almond milk and whisk until thickened. Stir in the cashew paste and stir to thicken for another few minutes. Remove from heat and stir into the vegetables in the casserole dish. To make the topping, combine the melted coconut oil or sesame oil, cornmeal, pine nuts or sliced almonds and nutritional yeast in a medium bowl. Spread evenly over top the vegetables. Bake in a preheated 350° oven for 15 to 20 minutes until the topping is golden and the casserole has thickened. Let sit for 10 minutes and serve hot. Makes 6 to 8 servings

I'm sharing this with Jac's weekly Meat Free Mondays event.

Other casseroles to enjoy from my kitchen:
Creamy Chickpea, Mushroom and Brown Rice Casserole
Azuki Bean Casserole
Southern-Style Eggplant and Potato Casserole with Chickpeas
Gigantes Bean Tomato Casserole

Cauliflower, Carrot and Green Pea Curry with Coconut Milk

A few months back cauliflower was ridiculously expensive. It cost about 8 dollars for a head here in Ontario. Of course, most shoppers weren't buying it and as a consequence the price has now come down to a reasonable level. So why not try this simple but delightful Indian curry that includes fresh cauliflower and carrots with green peas, creamy coconut milk, vibrant spices, tangy tomato and lemon juice? It makes for a colorful and satisfying side to go along with your favorite Indian dishes.

Cauliflower, Carrot and Green Pea Curry with Coconut Milk

Recipe by Lisa Turner Cuisine: Indian Published on April 15, 2016 A simple, fresh and vibrant vegetable curry with cauliflower, carrots and green peas simmered in a zesty tomato and coconut milk sauce Print this recipe Ingredients: 1 tablespoon coconut oil 1 small red onion, finely chopped small handful of dried curry leaves, crumbled 1 to 2 red or green chilies, seeded and minced 1-inch piece fresh ginger, grated or minced 2 cloves garlic, crushed or minced 2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon ground mustard 1/4 teaspoon cayenne 2 medium tomatoes, finely chopped 2 teaspoons poppy seeds 2/3 cup coconut milk 1/3 cup water 1 small head cauliflower, cut into small florets 1 large carrot, chopped 1 cup frozen green peas, defrosted 1 teaspoon sea salt 1/2 teaspoon garam masala juice from 1 small lemon (2 tablespoons) a few tablespoons of fresh chopped parsley, for garnish Instructions: Heat the oil in a large saucepan over medium heat. When hot, add the onion and sauté for 5 minutes until softened. Add the curry leaves, chilies, ginger and garlic, and stir for another few minutes. Add the coriander, cumin, turmeric, mustard and cayenne, and stir for another minute. Next add the tomatoes and cook until thickened, about 5 minutes. Now add the poppy seeds, coconut milk, cauliflower, carrots and salt. Cover and simmer for 10 minutes. Then add the peas and cook for another 10 to 15 minutes until the vegetables are tender. Stir in the garam masala and lemon juice. Taste for seasoning and adjust accordingly. Serve hot garnished with fresh chopped parsley. Makes 4 servings

Other cauliflower recipes to enjoy:
Aloo Gobi (Curried Cauliflower and Potatoes)
Cauliflower & Olive Salad
Chickpea Patties Smothered in Vegetable Gravy
Roasted Cauliflower Bites with Sriracha Sauce

Roasted Cauliflower Bites with Sriracha Sauce

Rather than one or two large meals, I tend to nourish myself with smaller portions throughout the day. Appetizer bites are especially suited to this preference, and in this case, I get my spicy kick and a vegetable component besides. Easy to make up, these satisfying cauliflower nuggets are a delightful and colorful addition to any party platter and a nice appetizer on their own or as a side too. They are hot, and if you want them even hotter, add even more hot sauce if you dare.

I ever so slightly adapted the recipe from Thug Kitchen and, as was suggested with the recipe in the book, made up some peanut dipping sauce to serve along with fresh cut vegetables on the side. All that goodness make for a satisfying light meal for me with plenty to stimulate the taste buds and nourish the body. My husband remarked that they were like a vegan version of buffalo chicken wings, but without the grease and gristle — they even look very similar.

Roasted Cauliflower Bites with Sriracha Sauce

Recipe by Lisa Turner Adapted from Thug Kitchen: Eat Like You Give a F*ck Published on September 7, 2015 Roasted pieces of cauliflower tossed in a spicy sriracha and vinegar "buffalo" sauce — a unique, zesty and colorful appetizer Print this recipe Ingredients: 1 large cauliflower, cut into small bite-size pieces 1/3 cup spelt or unbleached white flour 1/4 cup brown rice flour 1/2 cup + 1 tablespoon water Sauce: 2 teaspoons sesame oil 1/2 cup sriracha or other hot sauce 1/4 cup rice vinegar 1/2 teaspoon balsamic vinegar (optional) 1 teaspoon tamari (soy) sauce 1/8 teaspoon sea salt, or to taste Instructions: Preheat an oven to 450°. Line a baking sheet with parchment paper and lightly grease with oil. In a large bowl, whisk together the flours and water until smooth. Add the cauliflower pieces and toss well to coat. Spread the cauliflower out evenly onto the prepared baking sheet and roast for 15 minutes, flipping the cauliflower at the half-way point, until just tender and slightly browned. While the cauliflower is roasting, heat the oil in a small saucepan over medium-low heat. Stir in the sriracha, vinegars, tamari and salt. Cook until it is warmed and just begins to form little bubbles. Remove from the heat. Transfer the cooked cauliflower back to the bowl and toss it with the hot sauce until everything is well coated. Spoon the cauliflower back to the baking sheet and bake for another 3 to 5 minutes. Serve hot or at room temperature. Makes 6 to 8 as an appetizer

More little bites to enjoy from Lisa's Vegetarian Kitchen:
Baked Quinoa Falafel Bites
Lime Biscuit Thins
Olive Cheese Balls
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)

On the top of the reading stack: Teff Love: Adventures in Vegan Ethiopian Cooking

Audio Accompaniment: William Basinski

Cauliflower and Spinach Simmered in a Coconut Milk Sauce with Black Pepper

This creamy curried vegetable dish just might be a new favorite. It's one of those dishes that tastes so divine that when sitting down to enjoy it, one would think it was complicated — but it's not! In fact, this dish of tender cauliflower and fresh spinach simmered in a fragrant coconut milk curry sauce comes together in hardly any time at all, and it's on the mild side in terms of spicing. It smells and tastes just quite as wonderful as it looks served up on the dinner table.

Take care not to overcook the cauliflower because that little bit of crunch adds a beautiful texture combined with the coconut milk and creamy spinach. Serve as a side along with rice, a legume dish and your favorite Indian flat bread for perfect meal that requires little fuss. You may also want to serve it over rice noodles.

Cauliflower and Spinach Simmered in a Coconut Milk Sauce with Black Pepper

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on August 4, 2015 Tender cauliflower and fresh spinach simmered in a creamy, fragrant and lightly spiced coconut milk and tomato sauce Print this recipe Ingredients: 2 tablespoons sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 2 cups cauliflower (1 lb or 450 g), cut into 1-inch florets 1 clove garlic 1 to 2 green chilies, seeded and finely chopped 1 3/4 cups (14 oz or 400 mL) coconut milk 1 large tomato, diced generous handful of dried curry leaves 1/2 teaspoon turmeric 1 to 2 teaspoons sea salt, to taste 1 teaspoon coarsely ground black peppercorns 1 lb (450 g) fresh spinach, trimmed and roughly chopped Instructions: Heat the oil in a large heavy-bottomed saucepan over medium-high heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Stir in the cauliflower and sauté until it begins to lightly brown on the edges, about 2 to 3 minutes. Stir in the garlic and chilies and fry for another minute. Now pour in the coconut milk and let it simmer for a few minutes. Add the tomato, curry leaves, turmeric, salt and black pepper, reduce the heat to medium, and cover. Simmer, stirring occasionally, until the sauce begins to thicken and the cauliflower is fork-tender. Add the spinach a few handfuls at a time, stirring, until the spinach is wilted. Simmer for another 5 to 7 minutes. Serve hot over fresh cooked white rice or rice noodles. Makes 4 to 6 servings

I'm sharing this with Jacqueline's Weekly Meat Free Mondays event.

Other cauliflower recipes to explore from Lisa's Vegetarian Kitchen:
Mixed Vegetable Coconut Curry
Chickpea Mixed Vegetable Poriyal
Rice and Cauliflower Pilaf (Gobi Pulau)
Thai Red Curry Vegetable Soup

Red Lentil and Cauliflower Tomato Pulao

Nourishing and balanced one-pot meals are a blessing, especially when the temperatures are soaring and the desire for cooking is not as pronounced as it is during the cooler months. At the same time, this is a comforting meal that would be satisfying anytime of year.

This straightforward preparation includes lentils, rice, and one of my favorite vegetables, cauliflower. Local produce is just beginning to pop up in the markets and there will be much more to come. In the meantime, this dish with a variety of textures and tangy and spicy Indian flavors has everything you need with most of the ingredients being staples in a cook's kitchen. Each bite is unique and you don't need much else for a thoroughly satisfying dinner. Take care not to overcook the vegetables to maintain freshness and that delightful crunch that really does make each bite a pleasure.

Red Lentil and Cauliflower Tomato Pulao

Recipe by Lisa Turner Cuisine: Indian Published on July 7, 2015 Colorful, nourishing and delicious rice with red lentils, tangy tomatoes and fresh tender cauliflower seasoned with Indian spices Print this recipe Ingredients: 1/2 cup red lentils 1/2 cup basmati rice 1/2 tablespoon sesame oil small handful of dried curry leaves 4 whole cloves 1 small red onion, thinly sliced 1 clove garlic, minced 1-inch piece ginger, grated or minced 2 fresh green chilies, seeded and finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon garam masala 1/4 to 1/2 teaspoon cayenne, to taste 2 medium tomatoes, chopped 2 cups cauliflower, trimmed into roughly 1 1/2 inch florets 2 cups water 2/3 cup green peas, fresh or frozen and defrosted juice from 1 lemon (3 tablespoons) 1 1/2 teaspoons sea salt, or to taste 1/4 cup fresh cilantro, chopped, for garnish Instructions: Rinse the lentils and rice and soak in water for 20 minutes. Drain and set aside. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the curry leaves and cloves. Stir and fry for about 1 minute. Add the onion and sauté for 5 minutes, until translucent. Add the garlic, ginger and chilies and cook for another minute. Toss in the spices, stir for about 30 seconds until fragrant, and then add the tomatoes. Simmer for another 5 minutes or so, stirring often, until the tomato has thickened. Add the cauliflower, lentils, and rice and stir for another minute. Pour in the water, bring to a gentle boil, reduce the heat to medium-low, and cover. Simmer for 15 minutes. Stir in the peas, gently mix, then reduce the heat to low and cover again. Simmer until the liquid is absorbed and the lentils are tender, about 7 minutes. Stir in the lemon juice, turn off the heat, and let sit for 5 minutes. Toss with a fork and serve garnished with cilantro if desired. Makes 4 to 6 servings

More cauliflower dishes to enjoy:
Aloo Gobi (Curried Cauliflower and Potatoes)
Aloo Gobi with Chickpeas - A Twist on a Classic
Greek-Style Cauliflower Gratin with Feta and Olives
Spicy Urad Dal with Cauliflower and Peas

On the top of the reading stack: Mindfulness for Beginners: Reclaiming the Present Moment--and Your Life

Thai-Style Creamy Coconut Lentil Mushroom Soup

My experience cooking Thai food is relatively recent, but since I started experimenting a few years ago it has probably become my favorite cuisine — aside, of course, from Indian. I find the unique fragrances and flavors of Thai ingredients — coconut, lemongrass, galangal and, of course, chilies — quite irresistible, as well as being easy to combine with all sorts of vegetables to make healthy and delicious meals.

I've lately been making an effort to incorporate even more vegetables into my meals, and the presence of part of a head of cauliflower and some homemade Thai green curry paste in my refrigerator led naturally enough to a Thai-style vegetable soup. With the addition of earthy green lentils, tangy tomatoes, red peppers, bean sprouts, plump oyster mushrooms — also an essential of Thai cooking, in my humble opinion; coconut milk, tamari sauce and an assortment of spices, the result was a creamy, fragrant, hearty and nourishing soup that made the best of a blending of Thai and other south Asian cuisines. Each bowl — and in fact each spoonful — was a wonderful contrast in seasonings and textures that made it a big hit with me, my husband and my best friend Basil.

Thai-Style Creamy Coconut Lentil Mushroom Soup

Recipe by Lisa Turner Cuisine: Thai Published on October 27. 2014 A creamy, fragrant, hearty and nourishing vegetable, mushroom and lentil soup with coconut milk and Thai and south Asian seasonings Print this recipe Ingredients: 1/2 oz (14 g) dried mixed mushrooms 2 tablespoons coconut oil or sesame oil 5 green onions, white and green parts, sliced and separated 1 cup cauliflower, trimmed and cut into bite size pieces 1 clove garlic, minced or crushed 1-inch piece ginger, minced or grated 3 Thai or red cayenne chilies, seeded and finely chopped 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon turmeric 2 to 3 tablespoons Thai green curry paste, to taste 2 large tomatoes, chopped 14 oz (400 mL) can coconut milk 3 to 4 cups vegetable stock or water 1 cup green lentils 3 lemongrass stalks, trimmed, cut into quarters and slit lengthwise 1 tablespoon tamari (soy) sauce 8 oz (225 g) oyster mushrooms, roughly chopped 3 red bell peppers, seeded and chopped small handful of bean sprouts 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper juice from 1 lime (2 tablespoons) Instructions: Soak the dried mushrooms in 1 1/4 cups of hot water for 30 minutes. Drain, reserving the soaking water, and roughly chop the mushrooms. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the white parts of the green onion to the pan along with the cauliflower. Stir for 5 to 7 minutes, until the onion has softened and the cauliflower begins to brown a little. Add the garlic, ginger, chilies and spices to the pan. Stir for a minute or two. Add the Thai green curry paste, stir once, and then add the tomatoes. Cook for another few minutes to slightly reduce the tomatoes. Pour in the coconut milk, 3 cups stock or water, lemongrass, the reserved mushroom soaking water, and the lentils. Bring to a boil, reduce the heat to medium low, cover, and simmer until the lentils are tender — about 25 minutes. Now add the tamari, green parts of the green onion, dried and fresh mushrooms, red pepper and bean sprouts. Simmer for another 10 to 15 minutes, adding a up to 1 cup more stock or water as necessary to achieve your desired consistency. Season with salt and pepper to taste and stir in the lime juice. Cook for another few minutes and discard the lemongrass pieces. Serve hot, alongside a bed of fresh cooked white jasmine rice. Makes 6 servings

Other Thai soups from Lisa's Vegetarian Kitchen:
Thai Red Curry Vegetable Soup
Thai Coconut Mushroom Soup with Kidney Beans
Creamy Thai Coconut Mushroom Soup
Thai Red Curry Tempeh Soup

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Audio Accompaniment: Marsen Jules

Aloo Gobi with Chickpeas - A Twist on a Classic

While my usual version of aloo gobi needs little adornment, I couldn't resist adding some chickpeas to this traditional dish for a protein boost. An additional bonus is it helped fill out the meal resulting in less cooking when I was feeling a bit sluggish and lazy.

Not that you would ever know that laziness motivated the creation of this vibrant dish that went so well with a side grain dish and some leftover soup as a starter. Full of spicy zest and substance from the vegetables and the legume, complement the meal even further with some homemade dosa or other preferred Indian flat bread for a veritable feast if you have the time, although if served with basmati rice you will still have a perfectly balanced and nourishing meal.

Aloo Gobi with Chickpeas

Recipe by Lisa Turner Cuisine: Indian Published on June 10, 2014 Classic curry of cauliflower and potato simmered in a fragrant spiced tomato sauce with tender buttery chickpeas added Print this recipe Ingredients: 1/3 cup dried chickpeas (1 cup cooked) 3 tablespoons coconut oil or other oil 1 1/2 teaspoons brown mustard seeds 1 1/2 teaspoons cumin seeds 2 tablespoons fresh ginger, grated or minced 3 green chilies, seeded and finely chopped 1/2 tablespoon ground coriander 2 teaspoons ground cumin 1 teaspoon garam masala 1 teaspoon turmeric 1/4 teaspoon cayenne a few pinches of asafetida 1/2 tablespoon dried fenugreek (methi) leaves, crumbled 2 large potatoes, cut into thin wedges or strips 1 small cauliflower, cut into 2-inch florets 3 medium tomatoes, finely chopped 2 teaspoons coconut sugar or brown sugar (optional) water as needed 1 1/2 teaspoons sea salt, or to taste juice from 1 lime (2 tablespoons) 1/4 cup fresh chopped parsley or cilantro, plus more for garnish Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Vring to a boil, reduce heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain and set aside. Heat the oil over medium heat in a large saucepan. When hot, toss in the mustard and cumin seeds and fry, stirring often, until the mustard seeds turn grey and begin to splutter and pop. Add the ginger and chilies to the pan and stir for another few minutes until fragrant. Add the ground coriander, ground cumin, garam masala, turmeric, cayenne and asafetida, fenugreek leaves and stir for 1 minute. Next add the potatoes and cauliflower, toss to coat, and fry, stirring often, until the vegetables begin to brown slightly. Add the tomatoes and sugar if using, and bring to a gentle boil. Reduce the heat to medium-low and cover. Simmer until the vegetables are tender, stirring often and adding a little water if too dry. After about 15 minutes, add the cooked chickpeas to the pan and simmer for another 5 to 10 minutes, until the vegetables are tender and most of the liquid has evaporated. Stir in the salt, lime juice and parsley or cilantro, and simmer for another few minutes. Serve hot, garnished with more chopped parsley or cilantro and a sprinkle of garam masala. Makes 6 servings

More Indian vegetable dishes you are sure to enjoy from Lisa's Kitchen:
Aloo Mattar (Potato and Pea Curry)
Cauliflower and Pea Curry
Chana Chaat (Tangy and Tart Chickpea Salad)
Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms

On the top of the reading stack: Gogol

Audio Accompaniment: Vladislav Delay

Gently Simmered Cauliflower in a Spicy Tomato Sauce

After deciding between a craving for broccoli or cauliflower, I settled on the subtler tasting cauliflower as I wanted a curry too and this vegetable is a perfect vehicle to carry a spicy bouquet. I've certainly been making a more concerted effort of late to come up with fancier vegetable sides to go along with meals needing an extra dose of veg. The advantage of this one is it comes together in hardly anytime at all once your prep is done. And it adds elegance and flare to the dinner table.

If desired, add a few handfuls of spinach near the end of the cooking time before adding the chickpea flour and simmer gently until wilted for extra flavor and earthiness.

Gently Simmered Cauliflower in a Spicy Tomato Sauce

Recipe by Lisa Turner Cuisine: Indian Published on May 21, 2014 Tender pieces of fresh cauliflower simmered in a spicy, fragrant and delicious Indian-style tomato sauce Print this recipe Ingredients: 2 tablespoons sesame oil or other oil 1 small red onion, diced 2 cloves garlic, minced 1 1/2 inch piece fresh ginger, minced or grated 1 jalapeño, seeded and diced 1 fresh red chili, seeded and diced 1/2 tablespoon ground coriander 2 teaspoons ground cumin 1/2 teaspoon turmeric 1/2 teaspoon mustard powder 1/2 teaspoon cayenne 1 teaspoon sea salt, or to taste 1 1/2 lbs (675 g) cauliflower, trimmed and cut into uniform bite-size florets 3 medium tomatoes, diced 1/2 to 1 cup water 2/3 teaspoon garam masala 1/3 cup fresh parsley or cilantro, finely chopped 2 to 3 tablespoons toasted chickpea flour (see note below) Instructions: Heat the oil in a large saucepan over medium heat. When hot, Add the onion and sauté until it begins to soften — about 5 minutes. Add the garlic, ginger, jalapeño and chili to the pan and stir for another few minutes. Now toss in the ground corander, ground cumin, turmeric, mustard powder and cayenne, and stir for another minute. Stir in the salt and add a few spoonfuls of tomato. Stir to deglaze the pan and then add the cauliflower. Stir to coat and then add the rest of the tomatoes along with 1/2 cup of water. Bring to a boil, adding more water as necessary. Reduce the heat to medium-low and cover. Simmer, stirring occasionally, until the cauliflower is fork tender — about 12 to 15 minutes. Stir in the garam masala and half of the chopped parsley or cilantro. Sprinkle in a some of the toasted chickpea flour and stir well to combine. Add more to achieve your desired thickness. Simmer gently for another few minutes. Stir in the rest of the parsley or cilantro and serve hot. Makes 4 to 6 side servings Note: I consulted a few recipes while drafting this recipe and one element of the dish I was inspired to add was the toasted chickpea flour. Thanks to Raghavan Iyer, author of 660 Curries and Indian Cooking Unfolded for the inspiration. It is not necessary for the dish but it thickens up the sauce and adds a bit of nuttiness. You many also just sprinkle in a bit of chickpea flour or other flour to thicken or add less water and simmer down the tomato sauce before adding the cauliflower. If you do wish to toast the chickpea flour, heat a large non-stick skillet over medium-heat. Add a cup of sifted chickpea flour and stir, constantly, scraping the bottom of the pan so that the flour doesn't clump for about 15 minutes or until it turns a reddish brown and gives off a nutty aroma. Cool completely before storing in a well-sealed jar in the refrigerator. This is a great addition to a wide array of curries and soups. The toasted flour will keep for at least 6 months.

Other recipes featuring cauliflower you are sure to enjoy:
Mixed Vegetable Coconut Curry
Aloo Gobi
Cauliflower and Pea Curry
Curried Cauliflower and Black-Eyed Pea Soup

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Audio Accompaniment: Vladislav Delay