blacksquirrel: (Kitchen)
[personal profile] blacksquirrel
I've been a little out of sorts with food since I got here, bouncing between the joy of discovering Dutch cheese and yoghurt, and the frustrations of new stores, new ingredients, new pans, and a teeny tiny oven. I've ended up in a bit of a rut, mostly eating a number of variations on pastas and sandwiches that involve eggplant, zucchini, tomatoes, and basil - which is delicious, but rapidly loosing its charm.

So tonight I made curried cauliflower with potatoes and pomegranate, and it was wonderful. There's just something whimsical and decadent about pomegranates. They feel like such a treat.

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water

Accompaniment: lemon wedges, pomegranate seeds, greek yoghurt, cilantro

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Top with a little lemon juice, the seeds of 1 pomegranate, plain yoghurt, and cilantro :)

Date: 2011-11-17 11:19 pm (UTC)
ext_281: (menu)
From: [identity profile]
Wow, I would never have thought of putting pomegranate seeds on curry! Innnnnnnnnteresting.

Date: 2011-11-18 11:49 pm (UTC)
From: [identity profile]
It was *so good*. I think the principle is anything you would add both lemon (acidic) and nuts (crunchy) to, you could probably add pomegranate? OMG - I so want to try adding them to pad thai now! That would be so pretty!

Date: 2011-11-18 04:41 am (UTC)
From: [identity profile]
Yuuuummm!!! I have to convince myself to eat cauliflower, and curry is one of the few ways that I really enjoy it. This sounds lovely.

Date: 2011-11-18 11:50 pm (UTC)
From: [identity profile]
Me too! I haven't bought a cauliflower in forever and after yesterday, I want to buy it *all the time*.

Date: 2011-11-18 04:46 am (UTC)
From: [identity profile]
There's just something whimsical and decadent about pomegranates.

Oh, you. ;)

Sounds delicious though!

Date: 2011-11-18 12:49 pm (UTC)
From: [identity profile]
I dare you to cut one open and remain unmoved ;)

You should totally try it! It's in your curry wheelhouse!

Date: 2011-11-18 12:33 pm (UTC)
From: [identity profile]
Oh my word I am drooling! I love all those ingredients and the pomegranate sounds lovely!! I bet it was fantastic :)

J made me steak last night - we finally have a BBQ again :)

Date: 2011-11-18 11:51 pm (UTC)
From: [identity profile]
It was wonderful!

Ooooo- steaks. And I have been lucky enough to eat a steak he cooked!


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