Satyamma's Famous Cauliflower Curry

I have to address this picture before anything else. I wish I could blame the appearance of this meal on my lack of a good camera, however it really does look like... well... dog poo. I know, it isn't a nice comparison but admit it, you were thinking it already. Luckily it tastes delicious and so the comparison quickly fades from your mind. It tastes particularly good the next day, on a bed of rice (brown or white), doused in a good squirt of fresh lemon juice, and cozied up to a large heaping of sauteed swiss chard or baby bok choy.


From The New Moosewood Cookbook
Prep time: 30-40 minutes
Serves 6

2 medium-small (3-inch diameter) potatoes, cut into small chunks

1/2 cup shredded unsweetened coconut
1 Tbs. mustard seeds
3 medium cloves garlic, peeled
1.5 Tbs. minced fresh ginger
1/2 cup lightly toasted peanuts
1 tsp tumeric
1/2 tsp. ground cloves or allspice
2 Tbs. toasted cumin seeds
1 to 2 Tbs. toasted sesame seeds
1/4 tsp. cayenne
1/2 cup water (more, as needed)

1 to 2 Tbs. peanut oil
1.5 cups chopped onion
1 tsp. salt
1 large cauliflower, cut in 1-inch pieces
1 medium carrot, thinly sliced
option 1 cup cooked chick peas
3 to 4 Tbs. lemon juice

1. Boil the potatoes until just tender. Drain and set aside.
2. Place the next 11 ingredients in a blender and puree until fairly homogenous. Add extra water, as needed to form a soft, workable paste.
3. Heat the oil in a large, deep skillet or Dutch oven, and add onion and salt. Saute for 5 minutes over medium heat, then add cauliflower and carrot and mix well. Cover and cook about 10 minutes, then add the paste. Mix well. Cook, covered, over low heat until the cauliflower is tender, stirring every few minutes. Add more water, if necessary, to prevent sticking.
4. Add the cooked potatoes, chick peas, and lemon juice, and cook a few more minutes. Taste to adjust salt, and serve hot, with rice and condiments.

Suggested sides: raita, lemon slices, orange slices, toasted nuts, toasted coconut, raisins, sliced cucumbers, sliced tomatoes, thin strips of bell pepper.