Phil Parker (tigertoy) wrote,
Phil Parker

Ginger-Cauliflower Curry

I got creative in the kitchen.

½ lb. round steak
about 1/3 (there doesn't seem to be an HTML tag for 1/3, or at least Semagic's preview function doesn't know it) head cauliflower
12 baby cut carrots
1 8 oz. can pineapple tidbits
1 8 oz. can sliced water chestnuts*
2 T chopped onion
½ t chopped garlic
¼ c raisins
1 t ground ginger
pinch of ground cloves
½ t turmeric
dash fenugreek
dash coriander
½ t cumin
2 c instant brown rice
1 T corn starch
½ t salt
cooking oil
(all measurements are my guesses, after the fact, of how much I actually threw in the pot)

First I washed the cauliflower and broke it down into little bits, and put these in a covered saucepan with a little bit of water to steam a little.  Then I cut the carrots into coins and finely diced the beef and started frying them in the wok.  To these I added the onion, garlic, and spices, opened the cans (reserving the pineapple juice), added the canned stuff, cauliflower, and the raisins to the pan, and when the beef seemed fully cooked, I added the rice, 2 cups of water, and ¼ t salt.  I added a little more water as the rice cooked to keep it from drying out.  Once the rice was done, I mixed a bit over 1 oz. of the pineapple juice, the corn starch, and another ¼ t salt and stirred that through.

Pretty tasty; steaming the cauliflower seemed to give it a slightly more satisfying texture than just stir frying it.  I was trying for a beef curry without the cheat of using a can of cream of <vegetable> soup.

*I meant to grab a can of bamboo shoots, and I didn't realize that I'd grabbed the wrong can until I'd opened it -- oops.
Tags: food, recipe
  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened