Introduction:

When I first took a look at this dish, I was intimidated.  It looks yummy and complicated, which means it is hard to cook.  But guess what?  It’s actually pretty simple to cook if you are using the Indo-Fusion way.  I have proof: my sister cooked this dish, and she is a super-busy California doctor.  If she can do it, you can too.  Let’s get started:

Ingredients:

As you can see from the photos above, I try to simplify as much as possible.  Pre-cut vegetables make this possible.  The downside: they aren’t as fresh as when you cut them up yourself – but who cares?  If you use them within a day or two of purchase, you should get good results.  And, even if they aren’t as fresh as a whole vegetable that you cut up yourself, they are DEFINITELY fresher than any take-out pizza.

So let’s take a look at the entire ingredients list:

1. 1 package of pre-cut cauliflower from Whole Foods (or 1 whole cauliflower head)
2. 1 package of diced onions from Whole Foods (or 1 large yellow onion)
3. 1 package of frozen peas (from anywhere)
4. Olive oil (or any cooking oil)
5. Mustard seeds
6. Cumin seeds
7. Coriander powder
8. Turmeric powder
9. Curry powder

And that’s it!  Note that if you pre-stock your cabinet with spices (as recommended in the “Warning” post), all you have to buy are the vegetables.

Let’s move on to the actual cooking process:

Steps:

1. Put a large pot on the stove and crank the heat up to medium or medium-high.
2. Put 6 spoons of olive oil into the pot; wait for a few minutes for it to heat up.
3. Put 2 spoons of mustard seeds into the pot; wait for a few minutes until the mustard seeds start to pop. If they don’t pop after 5 minutes, turn up the heat and wait until they do.
4. Add ½ the package of diced onions, put the rest in the fridge since you won’t need it. Stir it around.
5. Add 2 spoons of cumin powder, 1 spoon of coriander powder, 1 spoon of ginger powder, 1 spoon of curry powder, and 1/2 a spoon of turmeric powder. Stir it into the onions thoroughly, and wait for 5 minutes while the onions cook, stirring occasionally.
6. Add ½ a cup of water to the pot and stir.
7. Dump in the entire package of diced cauliflower. Stir it around to mix thoroughly, and then cover it up for 15 minutes to slowly cook.  If you remember, check once and stir halfway through the 15 minutes.
8. Take off the cover and add in ½ a bag of frozen peas. Stir them around, and cover the pot for another 10 minutes.
9. Uncover the pot, add in 1-2 spoons of salt, stir, and you are done.  Enjoy!!

Final Thoughts:

This recipe is wonderful with quinoa, or plain rice (white or brown).  If you toss the uncooked rice into the rice cooker before starting to cook this dish, it will probably be done around the same time (unless you are cooking brown rice, which takes longer).  It’s healthy, it’s filling, and it won’t add unnecessary pounds to your waistline.  Multiple win!