Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Golden Potatoes and Cauliflower with Curry and Fennel Seeds

Share

Lobo
Moderator
Moderator

Posts : 18122
Thanked : 883
Join date : 2013-01-12

Golden Potatoes and Cauliflower with Curry and Fennel Seeds

Post by Lobo on Mon 18 Jan 2016, 9:17 pm


Golden Potatoes and Cauliflower with Curry and Fennel Seeds

Be the first to Write a Review

For a quick version of a cooling raita to spoon over this mildly spicy side dish, mix 1 cup low-fat or nonfat yogurt with 1/2 cup grated cucumber, and season to taste with fresh lemon juice, paprika and salt. 



  • Printer Friendly Version






  • 95

Ingredients:


  • 1 1/4 lb. unpeeled Yukon Gold or other thin-skinned potatoes, scrubbed 
  • 1 small head cauliflower  
  • 2 Tbs. olive oil 
  • 1/2 tsp. fennel seeds 
  • 1 yellow onion, halved and thinly sliced  
  • 3/4 tsp. salt 
  • 2 garlic cloves, minced 
  • 1 to 2 serrano chilies, seeded and minced  
  • 2 Tbs. Madras curry powder 
  • 1 tsp. ground cumin 
  • 1 1/2 cups water 
  • 1/4 cup chopped fresh flat-leaf parsley (optional) 


Wine Pairing

This pairs well with soft, full-bodied white wines from our Wine Club.

Directions:

Cut the potatoes into 3/4-inch chunks. Remove the leaves and core from the cauliflower head and cut the cauliflower into 3/4-inch pieces.

In a large, deep fry pan over medium heat, warm the olive oil. Add the fennel seeds and cook until fragrant, about 30 seconds. Add the onion and salt and cook, stirring frequently and reducing the heat as needed to prevent scorching, until the onion is soft and starting to brown, 7 to 10 minutes. Stir in the garlic and chilies and cook for 1 minute. Stir in the curry powder and cumin and cook for 1 minute more.

Add the potatoes, cauliflower and water and bring to a boil over high heat. Reduce the heat, cover and simmer, stirring occasionally, until the vegetables are tender when pierced, 15 to 20 minutes. Increase the heat and cook, uncovered, until any remaining liquid is cooked away. Stir in the parsley and serve immediately. Serves 4.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

    Current date/time is Sun 11 Dec 2016, 7:52 am