Thursday, November 08, 2007
Eggs, Potatoes and Cauliflower
Eggs, Potatoes and Cauliflower
(photo by Karen)
I adapted this recipe from Madhur Jaffrey’s Cookbook, World of the East, Vegetarian Cooking (1983). I made this dish yesterday and loved it so I thought that I’d share it with you. There are a number of steps in preparation but its really worth clearing the preparation space, getting the mise en place all ready and going ahead with this recipe. This dish can easily be made ahead of time and reheated. Vegans can enjoy this recipe without the eggs.
1 head cauliflower
1 cup UNSWEETENED coconut (original recipe called for freshly grated)
1 teaspoon salt
4 Roma tomatoes, cubed
1-inch cube of fresh ginger, cut smaller
1 head garlic, peeled
2 tablespoons olive oil (original recipe called for vegetable oil)
1 tsp fenugreek seeds *
1-inch stick of cinnamon
1 medium onion, finely chopped
1-3 fresh hot green chilies, minced
1 tsp ground turmeric
6-12 fresh curry leaves ** (use more if using dried curry leaves)
2-4 yams, cubed (original recipe called for boiling potatoes)***
4-6 hard-boiled eggs, peeled and cut in half crosswise
2 tablespoons lemon juice
1/2 teaspoon garam masala*
*Available at Halal Meats & Specialty Foods - 206 Maryland Street 204-774-8095, Winnipeg and Dino's Grocery Mart, 460 Notre Dame Ave, Winnipeg, (204) 942-1526
**Available at Dino’s
***Available at F.O.O.D.
1. Put the coconut into a blender container on high and slowly add 1 cup very hot water. Let blend for more than a minute. Strain through a cheesecloth or fine sieve, squeezing out as much liquid as possible. This is the first coconut milk. Set aside.
Put the coconut that remains back in the blender and repeat with another cup of very hot water. Strain in another container and set aside. This is the second coconut milk.
2. Hard boil the eggs and cool, peel and cut in half. Set aside.
3. Cube yams or potatoes and boil until fork tender. Drain and set aside.
4. Break the cauliflower into flowerets or bite-sized pieces. Parboil for 30 seconds in salted water, place in an ice cold water bath and drain. Set aside.
5. Put the ginger, garlic, and chilies in a small blender cup and add 1/4 cup water. Blend until it makes a smooth paste.
6. Heat the oil in a large cooking pot over medium heat. When hot, first put in the fenugreek seeds. After a couple of seconds, add the cinnamon stick. Add the onion and fry for about 2 minutes. Add the ginger-garlic-chili paste and fry for another minute.
7. Add tomatoes, turmeric and curry leaves to the pot. Keep stirring and frying for 2 minutes. Now add half of the second coconut milk., cover, turn heat to low and simmer for 10 minutes.
8. Uncover, add the yams or potatoes, cauliflower, 1 tsp salt and the remaining half of the second coconut milk. Stir gently and bring to a simmer.
9. Cover and simmer on low heat for 5 minutes, stirring once or twice.
10. Uncover again and put in the halved eggs, cut side up, the first coconut milk and the lemon juice. Mix very gently, spooning the sauce over the eggs. Cover and simmer another 5 minutes. Sprinkle in the garam masala. Mix gently.
Per serving: 196 Calories; 7g Fat (32% calories from fat); 7g Protein; 27g Carbohydrate; 135mg Cholesterol; 452mg Sodium