In keeping with the heart healthy theme for the month of February, here is another example of what I serve on the dinner table at least once or twice a week. An all vegetarian meal incorporating Indian spices and flavors. We enjoy all types of cuisines from around the world, but I’ll have to say we’re both partial to Indian cuisine. I try to add fish to our weekly menu too. There’s nothing quite like a fresh catch grilled, pan fried or barbecued.
The main dish featured in this dinner is the cauliflower, potato and green peas. The vegetables are cooked in a simply curry base and are referred to as bhaji. The combination of potato, green pea, and cauliflower is a hallmark of the colder climate of North India.
The other two dishes featured are a sweet potato and capsicum curry and a saffron and cumin pilaf.
Cauliflower, Pea and Potato Bhaji
- 2 tablespoons ghee
- 1 large onion, sliced
- 2 cloves garlic, crushed
- 1 tablespoon sweet paprika
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 6 cardamom pods, bruised
- 4 cloves
- 8 curry leaves
- 1/3 cup shredded coconut
- 1/2 cup water
- 1/2 can reduced-fat coconut milk or I sometimes use Greek yogurt
- salt to taste
- 4 medium potatoes, peeled and quartered
- 1 head of cauliflower chopped
- 1 cup frozen peas
- Heat ghee in medium pan; cook onion and garlic, stirring, until onion is lightly browned.
- Add all spices, cook, stirring, until fragrant. Add curry leaves, coconut, water, milk, salt and potatoes; simmer, covered for about 15 minutes or until potatoes are just tender.
- Add cauliflower; simmer, covered, about 10 minutes or until cauliflower is just tender. Stir in peas; simmer until peas are heated through.