A big thank you to Aida Mollenkamp (see my interview with her here) for this recipe from her recent book “Keys to the Kitchen.” I have made this twice, both times with much success. The children (now almost 9 and 7) loved it as well. I put my family chef spin on it so it’s not quite as spicy. I hope you’ll try it, even if you think your kids are picky eaters. It’s worth a shot!
Curried Cauliflower with Peas
Adapted from a recipe by Aida Mollenkamp
2-3 teaspoons grated fresh ginger (I used ginger paste)
2-4 teaspoons mild curry powder, divided (see note)
1 head cauliflower, cut into bite-sized pieces
½ – 1 teaspoon kosher salt, divided
1 yellow onion, chopped
¼ teaspoon ground pepper
2 garlic cloves, minced
1-2 russet potatoes, peeled and diced
1 cup chicken or vegetable broth
Optional: 1 cup cooked beef (ground or chopped steak)
1 cup frozen peas, slightly thawed
¼ cup cilantro or mint, roughly chopped
Flour tortillas (regular or gluten-free) or about 2 cups cooked brown rice
Note: To make your own mild curry powder, mix together 2 tablespoons each cumin and coriander, 2 teaspoons turmeric and ½ teaspoon each ground ginger and mustard. Add cayenne pepper or crushed chile peppers to make it spicy. Store the spice mixture in a spice jar until ready to use.
3. Add cauliflower, potatoes, broth, and beef, if using. Bring to a boil.
4. Lower the heat, cover, and cook about 5 minutes. Stir and continue to cook until potatoes are knife tender, about 8-10 minutes. Add the peas and cook about 2 minutes or until heated. Adjust the seasonings by adding salt or curry if needed.
5. Top with chopped cilantro or mint and serve with regular or gluten-free flour tortillas or over brown rice.