curried vegetables, cold or warm ::::
Summer brings more than ice cream to the table. Vegetables and fruits are literally dripping off the farmers’ markets’ stands. The sellers practically accost us to take free samples. And we do, over and over. We trudge home with pounds of fruit and vegetables, peach juice dribbled and dried down our chins, strawberry juice making our fingers sticky. We hear the snap of sugary green beans and the thuddy crunch of raw cauliflower. What else is there to do but make curry?
And here I am, marked by my cooking, cuticles stained with yellow and nose full of the aroma of curry. The turmeric-stained cauliflower is worth it. I’ve made this frequently, usually just eating the lot myself. I admit, I even make this dish during winter months, usually eating it warm. I like to eat it chilled as a salad in the summer. You can also amp up the heat on this recipe by adding cayenne or a hot curry, if you desire.
curried cauliflower and green beans
Author: story of a kitchen [adapted from the Aloo Gobi recipe from director Gurinder Chadha (Bend It Like Beckham)]
- 1 large onion, chopped small
- large bunch of cilantro, stalks minced finely and leaves roughly chopped (keep the stalks and leaves separate)
- small green chiles (heat level according to your liking)
- 1 large cauliflower, leaves removed and cut into bite-sized florets
- 1 pound fresh green beans
- 1 can (14.5-ounce) of diced tomatoes
- fresh ginger, shredded (about a teaspoon is enough)
- fresh garlic, minced finely (1-2 cloves)
- ½ cup neutral oil
- 1 tablespoon cumin seeds
- 2 teaspoon turmeric
- ¾ teaspoon salt
- 2 teaspoons garam masala
- Heat oil and add onion and cumin. Stir until onions are translucent. Add in garlic and ginger and cook until fragrant.
- Add chopped cilantro stalks, turmeric, and salt.
- Add chiles and stir. Stir in tomatoes.
- Add green beans and cauliflower and a few tablespoons of water if it looks like the mixture is too dry. I find American canned tomatoes somewhat watery/juicy, so I've never needed to add the extra water.
- Coat vegetables with curry sauce.
- Cover and simmer for 20 minutes.
- Add garam masala.
- Sprinkle top with cilantro leaves, turn off heat, and allow to sit before serving. Serve it warm as a meal or chill it like a salad. Makes 4 servings.
Recipe looks yum – do you add garlic at same time as onion and cumin seed?
I realized I didn’t add that step in the recipe. Thanks for pointing it out. Now fixed! I put the garlic and ginger in after the onions and cumin cook a little.
Thanks for this recipe. I love aloo gobi, but have no potatoes at home, but I did have green beans. It turned out very tasty! I am sensitive to tomatoes, so I could not add those and it was still good!
I’m glad it worked! Even though I love potatoes, I really favor the green beans with the cauliflower here instead.