CAULIFLOWER & POTATO CURRY

Posted by Carole-Anne on October 30, 2007

This recipe is traditionally Punjabi style curry and is eaten with Indian breads – naan and chapattis.  It is generally served with yogurt raitas and pickles; although, this dish may be served as a side dish to almost any meal.  It is colorful and delicious.

Cauliflower provides us with an excellent source of Vitamin C, folate and potassium.   It is low in calories and high in fiber.

Potatoes are from the nightshade family yet provide us with Vitamin C, B6 and potassium and other minerals.  Potatoes used to be an inexpensive food, are very filling and compliments many other foods.  Potatoes can be created into a multitude of different ways. 

Let us get on with this one…….

INGREDIENTS:

• 6 elephant garlic cloves
• 1 two inch piece fresh ginger peeled, chopped coarsely
• 1 cup Spanish Onion chopped
• ½ tsp ground coriander
• ½ tsp ground cumin
• 3 fresh red Thai chilies (in Asian Section Grocery Store)
• 8 tbsp olive oil
• 2 large boiling potatoes prepared by boiling, cooling
• peeled and cut into 1” cubes
• 5 cups cauliflower florets cut into 1 ½” pieces
• 1 tsp.  whole cumin seeds
•  ½ tsp ground cumin
• ½ tsp ground turmeric
• 1 tsp cayenne pepper
• 1 cup grated ripe tomato
• 3 whole small hot green chilies – put small slits in them
• 1 tsp sea salt
• 1 tsp freshly ground pepper

FOLLOW ME:

Put garlic, ginger and onion into blender and add 1/3 cup water.

Pulse until in puree form.  This is the part I love – when the aroma

hits my nose…. Set puree aside.

Heat olive oil in skillet over medium heat; when hot, add potatoes

and cauliflower to saute, stirring occasionally until veggies are light

brown. Take out veggies with a slotted spoon and set aside.  Take out

all oil, except 3 tbsp from the skillet; then return to heat. 

Add cumin seeds.  Quickly add spices: coriander, ground cumin, turmeric,

and cayenne.  Stir for 3 – 4 minutes.  Then add tomatoes, cooking for

another 2 – 3 minutes, until the aroma fills the air! 

Add cauliflower flowerettes and cubed potatoes, 2 ½ cups warm water

and the slitted hot chilies.  Stir well and let the curry simmer while covered

over low heat for 3 – 4 minutes.  Sprinkle with  sea salt and freshly ground

pepper.

Heavenly!  Here at Healthy Recipes, we promote the use of spices, as

many spices, included freshly ground pepper are known to assist the

digestive system health, and fend off minor infections.

So enjoy this scrumptious side dish which will blend with a variety

of fishes, meats or eat it as a vegetarian dish.

Serve with Jasmine Rice, Basmati Rice along with a meat dish if you

prefer.                                                                                                                                   

 Serves    4 – 6.     Thumbs up from all of us at Healthy Recipes!

HALIBUT BRAISED IN TOMATO SAUCE

Posted by Carole-Anne on October 28, 2007

Healthy Recipes has another fish recipe to offer you – and this is my very favorite which is Halibut – a white fish, caught in cold water areas, has firm meat, and very few bones; just need to purchase the lower part of the fish or steaks (de-boned).

Halibut provides many nutrients such as Vitamin B12, and they contain low to fair level of Omega 3 fatty oils – the blessing is low in calories, and very easy to prepare.

INGREDIENTS:

• 1 lb Halibut steak (de-boned)
• 1 tbsp olive oil
• 1 Spanish onion chopped
• 2 garlic cloves minced
• 1/2 cup diced red bell pepper
• 1 tsp dried basil
• ½ tsp sea salt
• ½ tsp freshly ground pepper
• ¼ cup minced fresh parsley
• 1 28 oz tin tomatoes
• Dash of hot pepper flakes
• Wild Rice prepared during cooking Halibut

FOLLOW ME:

Heat olive oil over medium heat, in a large deep skillet.

Add onion, garlic, diced red bell peppers, basil, freshly ground

pepper and pepper flakes and let cook until the onion becomes transparent.

Add tomatoes, and with a potato masher, break up the tomatoes into bits.

Bring tomato mixture a boil and reduce heat to a simmer. Let cool in

refrigerator for as long as 3 days, if you wish to make ahead. Freezes

well too.

While tomatoes are simmering prepare wild rice. (follow instructions on

back of package).

Cut fillets in serving portions, and place into sauce. Spoon sauce over the

fillets. Cover and simmer for another 8 minutes or until the halibut is

flaky.

While fillets are simmering – let wild rice cool.

To serve, place bed of wild rice on colorful plate and gently place halibut in

center with tomato sauce over top of it.

Garnish with parsley and Viola – the cook has done it again!

Yummy – Creation makes 4 servings!