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I think this fragrant dish goes very well
with lamb - grilled, roasted, or braised
Makes 6 to 8 servings
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4 tablespoons olive oil
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2 medium-size onions, cut stem to root
into thin wedges
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1 tablespoon grated fresh ginger
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2 cloves garlic, minced
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1 tablespoon hot curry powder, or more to
taste
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1 teaspoon ground cumin
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Salt to taste
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1/4 teaspoon crushed red pepper
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2 cups cauliflower flowerets
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1 large Russet potato, unpeeled, cut into
1-inch cubes
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1/2 cup chicken stock or water
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1 tablespoon chopped fresh parsley
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Heat 2 tablespoons of the olive oil in a
medium-size heavy skillet over medium-high heat. Cook the onions,
stirring occasionally, until golden, about 15 minutes. Stir in the
ginger, garlic, curry powder, and cumin. Cook over medium heat,
stirring, until spices begin to give off their fragrance, about 2
minutes. Season the mixture well with salt and the crushed red pepper.
Remove the skillet from the heat and keep warm.
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Heat the remaining oil in another large
heavy skillet over medium heat. Add the cauliflower, broccoli, and
potato, and cook, stirring or tossing often, for about 5 minutes. Add
the stock. Cover and simmer over low heat until the potatoes are
tender, 5 to 6 minutes longer. Remove the cover and increase the heat
to high. Cook until most of the liquid is evaporated, about 2 minutes.
Stir in the onion mixture and heat through. Serve alongside hot steamed
rice.
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