Wednesday, October 27, 2010
Abe requested that I cook vegetarian a few times this week because he's trying to get healthy. I had just gotten a new Rachael Ray cooking book (yes, to add to my 50 million other cookbooks...) and thought this would be a good try. Abe isn't always the hugest fan of Indian food, but he really did like this one.
Don't let the interesting combination of hot vegetables on top of cold salad turn you off to the dish; the combo actually is really good.. now I know what they mean on cooking shows about contrasts in food and this one has hot/cold and tender/crunchy. And since there is no rice or starch, the recipe is super healthy.
And yes, the picture is mine. Finally.
Indian Spiced Vegetables
1 1/2 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon cumin seeds (not ground cumin)
1 tablespoon curry powder
1/2 teaspoon cayenne pepper
2 pinches cinnamon
3 large waxy white potatoes, peeled and diced
1 head of cauliflower, cut into small florets
1 tablespoon vegetable oil, plus some for drizzling
2 tablespoon unsalted butter, cut into pieces
1 medium onion, chopped
3 garlic cloves, chopped
1 15- ounce can chickpeas, drained
1 cup vegetable stock
1 cup frozen green peas
1 small head of iceberg lettuce, shredded
1/4 cup sliced or slivered almonds
4 radishes, thinly sliced
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh flat-leaf parsley or cilantro
Juice of 1 lemon
Combine the ingredients for the spice blend and set aside.
Place the potatoes in a pot and cover with water. Cover the pot with a lid and bring to a boil. Take off the lid and add salt. Boil the potatoes for 6-7 minutes, then add the cauliflower to the same pot. Cook for 2-3 minutes longer, then drain. The potatoes and cauliflower should still be a little undercooked.
Heat a large skillet over medium heat. Add the oil, then the butter. When the butter melts into the oil, add the onions and garlic and saute for 5 minutes. Add the drained potatoes and cauliflower and the chickpeas and combine. Stir the spice blend into the vegetables and cook for a minutes or two to develop flavors. Stir in the stock and turn the vegetables to evenly distribute. The dish will turn a bright yellow. Cook over medium-low heat for 2-3 minutes longer. Add the peas and turn off the heat. The carry-over heat will warm them through. Taste to adjust the salt of the dish.
In a large bowl, combine the shredded lettuce with the almonds, radishes, mint and parsley or cilantro. Dress the salad with the lemon juice, a drizzle of vegetable oil and some salt. Pile the salad on plates, top with the hot vegetables and serve.