National Organic Program (NOP) and National Organic Standards Board (NOSB) – What are they thinking? - Scott’s Perspective… Excerpt from Electronic Code of Federal Regulations, Agriculture—National Organic Program, 205.236*: “Poultry or edible poultry prod...
Wednesday, May 12, 2010
From Our Table: Curried Cauliflower Stew
In most parts of the country, families aren't gathering around the dinner table to enjoy a warm bowl of stew in May. But that's exactly what we're doing for dinner tonight as New England fluctuates between balmy and rainy.
Put the grill away for now and enjoy this delicious curry recipe, which is so full of flavor and spice that it is guaranteed to warm any stomach on a chilly night.
2 Tablespoons vegetable oil
1 Large onion, finely chopped
2 Large garlic cloves, finely chopped
5 Teaspoons curry powder
1/4 Teaspoon Cinnamon
1/8 Teaspoon Turmeric
1/4 Teaspoon Cayenne
1 Large Cauliflower, cut into medium sized florets
1 Potato, peeled and cubed
1 16-ounce bag spinach, washed and de-stemmed
2 15 ½-ounce cans chickpeas, rinsed and drained
2 10-ounce cans diced tomatoes with green chilies
1 14-ounce can unsweetened coconut milk
Heat oil in large skillet over high heat. Add the onion and garlic and sauté until fragrant, about 5 minutes. Add the curry powder, cinnamon, turmeric and cayenne; stir 30 seconds. Add the cauliflower and potato; stir 3 minutes. Add the chickpeas, diced tomatoes with chilies, and coconut milk; bring to boil. Reduce heat to medium-low, cover, and simmer gently until cauliflower and potato are tender and liquid thickens slightly, stirring occasionally, about 18-20 minutes. At the last minute, add the spinach and cook until tender. Season to taste with salt and pepper. Serve warm.
Nate likes to top his curry off with Sriracha, making it nice and spicy...though he would put Sriracha on just about anything!
Serves 6. Best served over Quick Indian Spiced Rice, see recipe below
1 ½ Cups Basmati Rice
3 ½ Cups vegetable stock or water
2 Tablespoons butter or oil
1 Small onion, chopped
2 Cloves garlic, chopped
1 Teaspoon Curry powder
½ Teaspoon ground cinnamon
¼ Teaspoon Turmeric
Place the butter or oil in a medium saucepan and warm slowly. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the cinnamon and turmeric. Cook, stirring very frequently, until the spices are fragrant, about 2 minutes. Add the rice all at once, and stir until the rice is coated with the oil and spices.
Add the liquid, all at once. Bring liquid to a boil. Turn heat down to low, cover and cook rice for 12-15 minutes. Rice should be tender and all the liquid should be absorbed. Serve warm.