The curry is warming on a chilly day. Cumin seeds add a nice kick to the dish. For a more interesting texture, I prefer the ginger just chopped, not minced.
½ head cauliflower, cut into small pieces
1 carrot, chopped
4 tbsp curry powder
3 tsp cumin (or 1 tbsp cumin seeds)
½” ginger, chopped finely
2 tsp raisins
1 apple, diced
1 tbsp cooking wine
Saute ginger in a small amount of oil.
Add curry powder and stir to release fragrance.
Add carrots and saute, adding a little more oil if necessary.
Add cauliflower and raisins.
Add apples. Add wine. Stir-fry for a minute.
Salt and pepper to taste.
Add a dash of water to steam.
- Roasted Broccoli and Cauliflower by Mama’s Gotta Bake