This is a twist on the classic Aloo Gobi dish.  I was going to call it Cauliflower and Edamame – Gobi Style, but that would mean “Cauliflower” style, and really, what does that mean?!  So, Curried Cauliflower and Edamame it is.  I love this dish even though it has no meat in it.  I love published variations of it and I like to create my own variations of it.  So this is a twist on a Chef Michael Smith version.  If you’ve been to my evening classes at Loblaw’s, you know I’ve got a class called “Tribute to Great Canadian Chef’s”.  While Michael Smith’s recipes are not featured in this first series, they most certainly will be in the next one I run starting in July.

This is one of those classic recipes with ingredients most pantries now carry – curry powder, cinnamon powder and fresh cilantro.  That’s it really.  Now if you are one of those folks that don’t like cilantro because of your genetic makeup (another “I know” moment” – but it’s true), substitute with fresh curry leaves (this would probably mean a trip to an Indian grocer).  Although different tastes, each is strong enough to add their own punch to this dish.  I also added chilies to mine which weren’t in the original recipe – I know, who doesn’t put chilies in an Indian dish!  Serve this with some basmati rice (or go healthy and switch it to brown rice or wild rice), or a whole wheat chapatti – so good!  Here’s the recipe,  as always – enjoy!

1 tbsp. ghee or 2 tbsp. butter
1 tbsp. whole cumin seeds
2 onions diced
2 tsp cinnamon powder
2 tbsp. curry powder – I used hot Madras Curry powder. I’ve written before of finding the right mix for you as there are as many variations of curry powder as there are villages in India. The only way to do it is to buy small quantities, talk to family and friends and of course, experiment till you get the right taste
1 head cauliflower, cut into florets
2 – 3 hot green chilies – use either the Indian long green chilies that are hot or Thai Chilies.  Habanero’s will change the taste of this dish to a more Caribbean flavor
1/2 tsp sea salt
1/2 cup water or vegetable stock – in portions
1 cup frozen edamame
4 – 6 cilantro stems with leaves – chopped
1/2 lemon, juiced

Melt the butter or ghee in the pan over medium heat
Add the whole cumin (and if using, fresh curry leaves) and stir – this will release a most wonderful aroma into the kitchen, the cumin seeds will change color and darken, but don’t let the seeds burn or you will have a bitter end taste
Add the onions and stir until softened – unlike curry dishes where onions are cooked until browned – that is about 20 minutes, you want these softened, 3 – 5 minutes or so
Add the chilies, cinnamon and curry powders – sauté to release the heat of the chilies and the fragrances and oils of the powders
Add the cauliflower florets and stir, add the water, reduce the heat to a simmer and cover
Check the cauliflower in 15 minutes to see if it is tender and that you still have some liquid in your pan (this is not a curry, so you don’t want a lot), add 1/4 cup of stock or water if needed
Add the edamame at this stage and stir – cover and cook for a further 5 minutes
Add the chopped cilantro and stir, squeeze the lemon over the top and serve
Simple, ready in about 30 minutes and oh so flavorful!
Serve with Naan or Chapati’s (see the recipe on my site) or rice
As always – enjoy!

 Cauliflower and Edamame 2

 Cauliflower and Edamame