[food] curried cauliflower leaves
Dec. 19th, 2020 10:50 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kaberettA particularly good instantiation, last night, so I'm writing it up (even with something approaching quantities).
Ingredients
~1 tbsp black onion seed
~1 tbsp black mustard seed
bay leaf
bit of a cinnamon stick
one large onion, halved and sliced thinly
~half a bulb of garlic, sliced
2 tbsp garam masala
1 tsp-1 tbsp turmeric
one tin of chickpeas, not drained yet
tomato paste
additional water
optionally, some squash, cubed (half a tromboncino on this occasion, v good)
leaves from 1-2 heads of cauliflower, chopped into small-ish chonks
Process
Heat a tablespoon or so of oil in a saucepan over medium-high flame. Once hot, add the whole spices, and cook (shaking intermittently) until aromatic (<30s, probably) and starting to pop.
Add the onion and, once it's started to soften, the garlic (turn the heat down a little at this point). Give it another couple of minutes.
Add the ground spices, the squash, a squeeze of tomato paste, and the liquid from the tin of chickpeas. Mix everything together. Rinse out the chickpea tin with more water and dump it in the pan, until the squash is just barely covered. [eta January 2022 -- less water. minimise water as much as possible. or work out how to thicken it...] Dump the chopped cauliflower leaves on top. Dump the chickpeas on top of that. Cover with lid and simmer vigorously for ~15 minutes.
Remove lid, stir, and let the liquid evaporate some while you finish cooking everything else.
Ingredients
~1 tbsp black onion seed
~1 tbsp black mustard seed
bay leaf
bit of a cinnamon stick
one large onion, halved and sliced thinly
~half a bulb of garlic, sliced
2 tbsp garam masala
1 tsp-1 tbsp turmeric
one tin of chickpeas, not drained yet
tomato paste
additional water
optionally, some squash, cubed (half a tromboncino on this occasion, v good)
leaves from 1-2 heads of cauliflower, chopped into small-ish chonks
Process
Heat a tablespoon or so of oil in a saucepan over medium-high flame. Once hot, add the whole spices, and cook (shaking intermittently) until aromatic (<30s, probably) and starting to pop.
Add the onion and, once it's started to soften, the garlic (turn the heat down a little at this point). Give it another couple of minutes.
Add the ground spices, the squash, a squeeze of tomato paste, and the liquid from the tin of chickpeas. Mix everything together. Rinse out the chickpea tin with more water and dump it in the pan, until the squash is just barely covered. [eta January 2022 -- less water. minimise water as much as possible. or work out how to thicken it...] Dump the chopped cauliflower leaves on top. Dump the chickpeas on top of that. Cover with lid and simmer vigorously for ~15 minutes.
Remove lid, stir, and let the liquid evaporate some while you finish cooking everything else.
(no subject)
Date: 2020-12-19 06:15 pm (UTC)(no subject)
Date: 2020-12-19 09:21 pm (UTC)(no subject)
Date: 2020-12-20 01:02 am (UTC)Yup! They're just brassica and I like the stalks, so I feel bad just binning them :-p
(no subject)
Date: 2020-12-21 11:29 am (UTC)(no subject)
Date: 2020-12-21 02:58 pm (UTC)Oh, I didn't catch this myself! It's all supermarket :) But given that I like stalks and also Eating Vegetables Is Good For You...
(no subject)
Date: 2020-12-22 09:16 pm (UTC)(no subject)
Date: 2020-12-22 09:42 pm (UTC)It occurs to me that some of it is also plain avarice, of course -- my mum grew up in Cornwall, which is where a Significant chunk of British-grown cauliflower is sourced, and so on the one hand I'm used to spending time around cauliflower fields and then on the other the stuff is sold by weight and I resent how much of the weight is, well, leaves, rather than flower. So I found a way to use it. ;)