{"id":3066,"date":"2012-05-22T08:50:16","date_gmt":"2012-05-22T08:50:16","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=3066"},"modified":"2012-05-22T08:50:16","modified_gmt":"2012-05-22T08:50:16","slug":"recipe-cauliflower-curry","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2012\/05\/22\/recipe-cauliflower-curry\/","title":{"rendered":"Recipe | Cauliflower curry"},"content":{"rendered":"

\"\"<\/a>No wait, come back! I promise this recipe is not as boring as it sounds. In fact, I’d cautiously venture that it’s the best Indian dish I’ve ever cooked – lively, aromatic, balanced and with just the right level of heat. It’s a dry affair, so needs something wet alongside it – you could certainly serve it as a side to a cauldron of korma, but as it was meat-free Monday I just ripped into the packet of dal I’d been given at the Bukhara pop-up\u00a0<\/a>(which is fully booked but on whose waiting list I advise you to promptly place your ass), and went at it with some steamed rice and a little raita.<\/p>\n

Serves 2
\n<\/span>2 tbsp vegetable oil
\n1 tbsp black mustard seeds
\n1\/4 tsp asafoetida
\n20 or so curry leaves (dried will do)
\n1 dried red chilli
\n1 tsp ground cumin
\n2 tsp ground coriander
\n1\/2 tsp turmeric
\n1 large red onion, peeled and finely sliced
\n2 cloves of garlic, peeled and finely sliced
\n1 long red chilli, sliced at an angle
\nA head of cauliflower, hacked into florets
\n100ml water
\nSalt and pepper<\/p>\n

***<\/p>\n

– Heat the vegetable oil over a medium-high in a saute or large-ish saucepan and add the mustard seeds. When they start to pop, add the asafoetida, curry leaves, red chilli and spices, and prod around the pan for a minute or two, taking care not to burn. Add the onion, garlic and chilli and season generously with salt and pepper. Lower the heat a little and cook for 10 minutes, stirring regularly.<\/p>\n

– Throw in the cauliflower along with the water, cover and cook for 10-12 minutes, until the cauliflower is almost cooked. Remove the lid, whack up the heat, and cook for another 1-2 minutes. Keep warm while you finish off your other bits and pieces, and serve.<\/p>\n

\"\"<\/a><\/p>\n

\n","protected":false},"excerpt":{"rendered":"

No wait, come back! I promise this recipe is not as boring as it sounds. In fact, I’d cautiously venture that it’s the best Indian dish I’ve ever cooked – lively, aromatic, balanced and with just the right level of heat. It’s a dry affair, so needs something wet alongside it – you could certainly […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":""},"categories":[8],"tags":[1118],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-Ns","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/3066"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=3066"}],"version-history":[{"count":2,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/3066\/revisions"}],"predecessor-version":[{"id":3070,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/3066\/revisions\/3070"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=3066"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=3066"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=3066"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}