I made this last night to mixed reviews. It was a bit salty for my taste, but I was halving the original recipe and it’s conceivable I forgot to halve the salt! Mistakes do happen now and then.
But even though it was salty, 1 child and the other adult pronounced it good. And my kids have not eaten a lot of Indian food so I was a bit nervous, to be frank. Not nervous enough to stop me from trying more though. They’re good sports!
Indian Spiced Cauliflower, Carrot and Zucchini
- 1/2 head cauliflower, trimmed and cut into florets
- 1 carrot, sliced 1/4″
- 1 zucchini, slice 1/4″
- 2 tsp oil
- 1/4 tsp ground cumin or cumin seeds
- 1/2 tsp minced fresh ginger
- 1/8 tsp turmeric
- 3/4 tsp salt–or less
- 1/4 tsp cayenne pepper optional
- 1 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1 tsp chopped fresh cilantro for garnish
- Heat 1 tsp of the oil in a heavy lidded skillet. Add the cumin seeds if you’re using them and cook a few seconds, until lightly browned. Add the vegetables and stir. Add the ground cumin if you’re using that, ginger, turmeric, salt and cayenne. Stir. Cover with a lid and reduce the heat, cooking until vegetables are tender but still firm, about 8-10 minutes. Stir them now and then.
- Sprinkle with the rest of the spices except the cilantro, stirring carefully so you don’t mash the vegetables. Most of the liquid from the vegetables should be evaporated. If not, increase the heat and evaporate it. Add the rest of the oil (1 tsp), pouring it around the edges of the pan, stirring now and then so the vegetables get lightly fried.
- Garnish with the cilantro and serve.