Cauliflower is a cool-weather crop in Wisconsin… Curry warms you up… Hmm… What shall we do??
1 1/2 lb. med. size red potatoes, cut in quarters
1/12 lb. cauliflower, broken into med. size flowerettes
1/3 c. fresh or frozen peas or chick peas
2 c coarsely chopped collard greens
1 tsp cumin seeds
1 tsp cumin powder
2 tsp curry powder
1 Tbsp natural yogurt
2 tsp salt
1 tsp sugar
1/2 c. vegetable oil & 1 Tbsp Crisco
2 bay leaves
1 tsp coriander powder
1 stick cinnamon
1 med. size tomato, cut in 8 pieces
1 c. boiling water
6 1/2 oz. small shrimps (optional)
Heat the oil in a heavy skillet. Add the cauliflower and fry till light brown. Set aside. Fry the potatoes the same way and set aside. In a separate skillet add Crisco, melt it and add cumin seeds and bay leaves. Fry for a minute, add all the spices as well as sugar and tomato. Fry for a minute over low heat. Stir in the yogurt. Add cauliflower and potato and stir for 2-3 minutes over med. heat until they are uniformly covered with spices. Add the peas (or chickpeas), greens, and shrimp, stir for another minute. Add the boiling water and salt. Bring it to a boil. Transfer into a casserole, cover and bake for 1/2 hr. at 350 degrees F. Serve with rice.
Pairs nicely with a Riesling. German, Austrian, Australian and New Zealand Rieslings would all do the trick. Enjoy!