I used to get cravings for fried chicken, a great bloody steak, a big juicy burger. Since I have become vegetarian, I crave curry. I am thankful that the mostly vegetarian husband has joined me in my curry addiction, otherwise he would have to fend for himself at least one night a week. We are having Aloo Gobi (cauliflower and potato curry) and an Indian inspired cucumber salad. The Aloo Gobi freezes well, so I always make a double batch.
Aloo Gobi Recipe:
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste
2 medium potatoes, peeled and cubed
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon garam masala
salt to taste
1 pound cauliflower
2 c. chickpeas
1 teaspoon chopped fresh cilantro
1. Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
2. Mix the cauliflower, chickpeas and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.
Indian inspired Cucumber Salad Recipe:
One english cucumber sliced, peeled and “sweated” with 1/4 t. kosher salt- allow to sit and drain for 30 minutes.
Melt and mix together: 1 T. butter (or Earth Balance if vegan), 1/2 t. cumin, 1/4 t. red pepper flakes, 3 T. chopped dry roasted peanuts, juice from 1/2 a lemon, 1 t. sugar.
Mix together and serve.