OK, so I cheated… I had some leftover pork ribs leftover from a barbecue experiment I am this close to working out, so I added a couple of them, de-boned and cut into chunks, to this very nice vegetarian curry.
Thing is, I don’t really think I needed to, this dish doesn’t really need no meat (with all apologies to Aunt Voula).
Ermmm, it coulda done with a little less ground clove, too, but that’s on me (and noted in the details below).
•1 tbsp butter
•1 tbsp veggie oil
•2 sweet onions, diced (~3 cups)
•1 medium cauliflower, trimmed (~4 cups)
•1 (14 oz) can diced tomatoes
•1 (14 oz) can chickpeas, drained and rinsed
•2 tbsp sherry peppers sauce
Spice Blend 2:
•1 tsp curry powder
•1/8 tsp ground cloves (I used 1/2 tsp)
•1/4 tsp black pepper
Cut the cauliflower into medium florets, rinse well, then place in a covered, ‘wave-safe casserole with a bit of sea salt and whatever water remains on the cauliflower from rinsing. Hit the ‘potato’ button. When it beeps, set aside.
Melt butter with the oil over medium-high heat in a large pan (I used my tagine), then add the onion, garlic, and ginger and sauté for ten minutes.
Add the diced tomatoes (with their juice), along with the chickpeas. Stir to combine, then add the cauliflower, one tablespoon of sherry peppers sauce, and enough water (about 1/2 cup) to almost cover everything.
Simmer for five to ten minutes, until the cauliflower is tender.
Taste for seasoning – yep, I added too much ground clove, but overall a nice flavor.
Add another tablespoon of sherry peppers sauce and some of the freshly chopped parsley.
Serve over rice (or with fresh naan) and sprinkle with some more freshly chopped parsley and/or basil.
All in all, a good curry. Next time, tho’, I’ll mebbe use a teaspoon or two of red curry paste (and mebbe some coconut milk) in place of Spice Blend 2.