More curry! MMM... This one is super easy to whip up too! All you need are spices, cauliflower, and tomatoes.
Required: 1 Cauliflower, 2 Medium sized tomatoes, Canola Oil, Garlic Powder, Turmeric, Cayenne Pepper, Curry Powder, Sea Salt, Black Pepper, Butter or Soy Margarine
Take a vegetable steamer and place it in a pot or deep pan and fill with water. Add cauliflower. Bring to a boil. Steam the cauliflower until soft. Meanwhile chop two tomatoes into small chunks. Take 2 Tbsp of canola oil and heat on high in pan. Throw in tomatoes and stir. Keep on high heat. Toss in the steamed cauliflower. Stir in 4 tsp of garlic powder, 4 tsp of cayenne, 3 Tbsp of curry powder, 1 Tbsp of turmeric, and 1/4 cup of margarine or butter. Keep stirring until butter melts completely. Add salt and pepper to taste.
Serve over bed of brown or saffron rice!
I don't pretend to know how to cook Indian food. In fact, I know that it's one of the most difficult ethnic foods to make. But I really surprised myself with this one. I liked it so much, I couldn't stop eating!
Required: White Mushrooms, White Onion, Curry Powder, Garlic Powder, Canola Oil, 1 Can of Chick Peas or Garbanzo Beans
Optional: Clove Powder, Rice, Sea Salt, Soy Sauce, Black Pepper
Chop the white onion into small pieces. Slice mushrooms. Saute onion in oil. Put in mushrooms and saute some more. Keep stirring until mushroom is softer. After opening the can of chick peas, pour in about 3/4 of the can. Add curry powder. Add enough powder to cover all of your ingredients. Then add two tablespoons of water and one tablespoon of soy sauce. Don't add too much. The water will dissolve the curry so that it turns into a bit of a sauce. Add a dash of clove powder. Add some black pepper and sea salt for taste.
Serve over a bed of rice. I pre-cooked some Basmati rice...
I think this one's my favorite!
More curry! MMM... This one is super easy to whip up too! All you need are spices, cauliflower, and tomatoes.
