Indian Food

Cauliflower with Ginger, Garlic & Green Chillies
Serves 2-3

3 garlic cloves
1 x 2.5-cm (1-inch) cube fresh root ginger
1 medium head cauliflower (300g, 11oz prepared weight)
1 tsp sunflower oil
1/2 tsp cumin seed
1/2 tsp mustard seed
1-3 hot green chillies, left whole
1/4 tsp salt
freshly-ground black pepper
1/2 tsp garam masala
chilli powder to taste (optional)
1. Peel and finely chop the garlic and ginger.
Cut the cauliflower into florets.
Don't chop the chillies!
2. Heat a wok, and add the oil.
When oil is hot, add the cumin and mustard seeds, and stir.
As soon as the mustard seeds begin to pop, add the garlic, ginger, cauliflower and chillies.

3. Stirfry for 5-7 minutes until the cauliflower is lightly browned, adding a tiny drop of water if it begins to stick.

4. Sprinkle in the salt, pepper, garam masala and chilli powder (if using).
Mix well, add 4 tbsp water, cover and cook for 2 minutes until cauliflower is done to your liking.

Cauliflower-Potato-Pea Curry

small amount veg. oil
1-2 T. chopped ginger root
1 1/4 tsp. cumin seeds
1 bay leaf
1 head cauliflower, trimmed, roughly chopped
4-5 Yukon Gold potatoes, peeled, quartered, boiled until nearly done, drained
1/4 tsp. paprika or cayenne pepper
2 c. fresh or frozen peas
2-4 T. water
salt to taste
Heat oil in large pot. Add cumin seeds and sauté until they start to brown. Add ginger. Sauté another minute or two. Add bay leaf and cauliflower. Stir in paprika/cayenne. Stir fry until cauliflower is lightly golden. Add the peas and a little water. Add the drained potatoes. Cover; reduce heat to low. Cook until cauliflower is tender. Serve with rice.

Pumpkin Curry

1 kg pumpkin (or potato, or cauliflower, or any mix, or....)
1 onion chopped
2 green chilies sliced (not available here, so I use red pepper flakes)
3 bay leaves
1/2 tspn turmeric (or more!)
1/2 tspn salt
250 ml thin coconut milk (125 ml water + 125 ml coconut milk)
250 ml thick coconut milk
2 cloves garlic
1 slice ginger
1 tspn mustard seed
1 tbsp coconut
1/2 tspn black pepper
Wash and cut the pumpkin into bite-sized chunks, then peel or partially shave off the skin as appropriate (some pumpkins have hard skins, I gather, but the Japanese pumpkins that are called "American" look very attractive with about half of the green skin peeled off the orange flesh). Put into a pan wide enough to hold the chunks in a single layer, skin side down together with the onion, chilies, bay leaves, turmeric, salt, and thin coconut milk; bring to the boil and simmer until the pumpkin is nearly done.
Grind together the other spices and mix with the thick milk. Add to pumpkin and simmer for 5 mins. Gravy should be thick, but still copious enough to require lots of rice or bread to sop it up with.