Monday, February 21, 2011

Curried Cauliflower with Fresh Ginger, Potatoes and Peas

"Mais qu'est-ce que ça sent?" did my husband ask as he entered our apartment one evening. No need to be fluent in French to understand that he totally skipped the "Hello Honey, how was your day?" part before he inquired what on earth I had cooked for dinner that evening for it to smell so bad (had it smelled good, he would have said "hmm, ça sent bon"...)
Du choux fleur,  that what it was... and for those of you who have been putting up with reading this blog for a while, you must remember that my husband is not a big fan of cauliflower... But that's not enough of a reason for me not to cook it, especially in the Winter time when the offer of vegetables-in-season is limited.  This time, in order to change from our usual recipes, I had followed a recipe found in one of the latest issues of Vegetarian Times Magazine (I got a free subscription, that's why I get it these days).. and since I had all the ingredients handy, I decided to give it a try. On top of that, it was a recipe using a pressure cooker, which I am a big fan of because it actually cut cooking time!
Cooking cauliflower is always tricky. I remember my mom trying any tricks she could (bread in the cooking water was one of them) to dampen the smell in the kitchen (no American open-kitchen in our French apartments, ie, at least, the smell is contained in the kitchen : not in the whole apartment and in the hallway by the same token!!). I don't have any truc special to share with you. I just try to make a draft, no matter how cold it can get!
The verdict for this recipe? Delicious. My children ate it (minus the ginger bits that I had not cut small enough for them not to notice them). And so dit my husband. Sure, this dish will never compete with a Boeuf Bourguignon, but 1) that was never the point 2) it's good enough to make it again this Winter. Even if it means freezing for a few minutes and/or not getting a nice evening greeting first!  Bon Appetit!
- 2 ts ghee or melted butter
- 1 large onion diced
- 4 cloves garlic, minced
- 2 ts minced fresh ginger
- 1 1/2 ts curry powder
- 1 ts ground cumin
- 1 ts brown mustad seeds
- 1/2 ts turmeric
- about 1 1/2 pound of potatoes
- 1 head of cauliflower, washed and cut into florets
- 1 cup frozen peas
  • Heat the ghee in pressure cooker over medium heat. 
  • Add onions and cook for about 2 minutes or until softened. 
  • Stir in garlic, ginger, curry powder, cumin, mustard seeds, and turmeric. Saute for 2 minutes. 
  • Add potatoes, cauliflower and 1/2 cup of water.
  • Closer pressure cooker and bring up to high pressure. Cook for 5 minutes
  • Release pressure
  • Stir in peas. Season with salt and pepper.
My Personal Comments:
- I used more water than the 1/2 cup ; it will depend on how many potatoes and how big your cauliflower head is.
- The recipe calls for sugar but I never felt I needed to add it.
- You can cook it without a pressure cooker, just cook it over low-to-medium heat in a thick-bottom pot.
-The little choux-fleur was made by Leslie whose shop on is here.


  1. Yum, sounds deliciopus to me. Merci. Lisa

  2. This is very similar to an Aloo Gobi recipe I made in the crock pot a few weeks back. Your spices are a little different, but I bet it would cook up in a crock pot pretty well if someone's without a pressure cooker.