The past few weeks I’ve been on a hiatus due to a much-needed vacation. Originally, I planned to leave a few posts in the queue, but pre-vacation preparations left me with very little time. Also, since I seem to be the queen of camera trouble, my camera battery is completely drained, I have to order a new one, so it may be a while until I have more photos. At least my parents are visiting for a few days, and they’ve been kind enough to share their camera with me. So this month is lacking in posts…
I have a new Butter Chicken recipe I’ve meant to try, but there’s just not enough time to prep it the night before so it can marinate. At a new supermarket I found Butter Sauce in a jar, and thought I’d give it a whirl. Unfortunately, it wasn’t what I was hoping. It serves me right for not making it myself. I served it with seasoned lentils over rice, chick pea and cauliflower curry and puppodums.
The winner of the night was my chick pea and cauliflower curry. My curry vegetables were delicious! My recipe below is an estimate, since I usually eye things better than measuring them, when first creating a recipe.
Chick Pea and Cauliflower Curry Ingredients:
3 Tbsp. butter, 1 Tbsp. minced onions, 2 tsp. ground ginger, 1 Tbsp. ground cumin, 2 large tomatoes, 1 can Garbanzo beans, 1 bag frozen cauliflower, 2 Tbsp. curry powder, 1 Tbsp. tomato paste, 1 c. water
Chick Pea and Cauliflower Curry Directions:
Over medium-low heat, melt butter with ginger and cumin and soften onions. Cut tomatoes into thin strips and add to butter. Allow tomatoes to completely soften (about 8 minutes). Add cauliflower, chicken peas, tomato paste, curry powder, and water. Bring to a boil and allow to simmer covered for 15 minutes. Serve hot.
*If you like it spicier, add more cumin.
There were no leftovers of my curry. I didn’t get my fill, I might make another batch tonight.
What is your favorite curry dish?