Preparation Time45 minutes to 1 hour
Serves...Quite a bit!
|1 tsp||Cumin Seeds|
|1/4 cup||Oil||Ghee would probably be a delicious substitute|
|1 Bunch||cilantro||Leaves and stems separated; both chopped roughly|
|To Taste||Fresh Chili Peppers||Or substitute with red chili powder|
|Several Inches||fresh ginger||Minced|
|2 14 oz. cans||tomatoes||Diced|
|1 Large or 2 Medium||sweet potatoes||Cut into evenly sized pieces; peeled or unpeeled|
|1 Large Head||cauliflower||Cleaned, leaves removed, and cut roughly into eighths; you can chop and add the leaves as well if you like|
|2 tsp||garam masala|
1. Heat the oil in a large saucepan or large, deep frying pan over medium-high heat. Either way, the pan should have a good lid. When the oil get wavy, add the cumin seeds and fry until fragrant, about 30 seconds to 1 minute. Add the onions and stir well.
2. When the onions turn golden, add salt to taste (I use about 1.5-2 tsp) and the turmeric; stir well. Add the chopped cilantro stems only (save the leaves for later) and continue to cook for a few minutes.
3. Add the chopped chili, ginger, garlic and tomatoes; stir well. Make sure not to drain the tomatoes- add them in, liquid and all. Continue to cook the mixture until it reduces somewhat and becomes significantly thicker.
4. Add the sweet potatoes and stir to coat. If the mixture seems too thick or sticky, add a little water to thin it out. Cover and cook for 5-10 minutes, depending on the size of the sweet potato chunks. You want them to pre-cook a little bit before you add the cauliflower. If you are using the chopped cauliflower leaves, you may want to add them now as well.
5. Add the cauliflower chunks and stir to coat. As before, feel free to thin out the mixture with a bit of water. Cover and cook for an additional 20-30 minutes, stirring occasionally, until the vegetables are cooked to your satisfaction. As you stir, the cauliflower eights should break up a bit- this is fine.
6. When you are sure the veggies are cooked, add the garam masala and mix thoroughly. Top with the chopped cilantro leaves, turn off the heat, and cover. You should allow this to sit, covered, for a few minutes before serving. Serve with rice, naan, and/or whatever other Indian dishes you please. It's great reheated as well!