Tibetan Cauliflower Curry
From chefmeow 14 years ago
- 20 minutes to make
- Serves 6
TIBETAN CAULIFLOWER CURRY This recipe came from an estate sale. I obtained it when I purchased the family collection from the McNabb Estate in Bedford, Texas in 1981.
Ingredients
- 2 tablespoons canola oil shopping list
- 2 large white onions chopped shopping list
- 2 garlic cloves minced shopping list
- 1 large head cauliflower chopped shopping list
- 1 large carrot cubed shopping list
- 3 potatoes cubed shopping list
- 1 stalk celery chopped shopping list
- 1 chili pepper chopped shopping list
- 2 tomatoes chopped shopping list
- 2 cups peas shopping list
- 1 tablespoon curry powder shopping list
- 1 teaspoon coriander shopping list
- 1 teaspoon cumin shopping list
- 1 tablespoon cilantro chopped shopping list
- 1 tablespoon honey shopping list
- 1 cup coconut milk shopping list
How to make it
- Sauté onions with garlic in oil until transparent then add spices and cook gently 3 minutes.
- Add celery, carrots, tomatoes and chilies then cook for 3 minutes stirring often.
- Add 1 cup water and continue to cook until vegetables begin to get tender.
- Add potatoes and enough water to cover the vegetables then bring to a boil.
- Maintain a low boil until potatoes are tender but not overcooked then add cauliflower.
- When thoroughly heated add coconut milk, honey and chopped cilantro then season with salt.
The Rating
Reviewed by 3 people-
All the flavors of a true curry.\0
Jeff
hot_it_up
in Columbiana loved it
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wow luv it high5 thanks
momo_55grandma
in Mountianview loved it
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This definitely satisfied my curry craving!! Amazing! Made a few changes found here in the IMI II Group ----------------> Tibetan Cauliflower Cu...more
mommyluvs2cook
in Santa Fe loved it
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