After a lunch out at the Indian buffet, I was inspired to make this analogue to aloo ghobi (potato-cauliflower curry). It turned out to be surprisingly delicious, especially considering my general non-fondness for cauliflower.
1/2 head cauliflower, cut into florets
1 medium-large sweet potato, cubed
2 handfuls red lentils
2 cups veggie broth
2 cloves garlic, diced
1 heaping tablespoon white miso
1 Tbsp Pickapeppa sauce, or to taste
1 sprinkle each:
- curry powder
- turmeric
- caraway seeds
- mustard seeds
- cardamom
- garam masala
Mix all the above in a large pot and cook over medium heat for 30-45 minutes or until everything is tender and mushy and golden.
1/2 cup quinoa
1-1/2 cups water
pinch of salt
Boil the above until all water is absorbed, about 15 minutes. Ladle a little quinoa into the bottom of a shallow soup bowl and top with cauliflower mixture.
Ingredient Notes: Pickapeppa sauce is a tamarind-based condiment that adds a lot of flavor to this curry; you could substitute chipotle Tobaco or veggie Worchestershire sauce. Use any or all of the curry spices; a good curry powder mix will probably do just fine. I used frozen oven fries instead of sweet potato, just because I could. You could eat this curry with cous cous or rice or any other tasty grain... I just happen to like quinoa's flavor and short cooking time.
