Wednesday, March 3, 2010

Cauliflower & Mushroom in Scallion Ginger Broth (Vegan, Gluten Free)


This dish is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something of a Thai curry which always has chili and ginger. Chilies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. The overpowering chili spice is toned down in this dish with yoghurt and enhanced with fresh ginger and scallions.








Serves 4-6

Ingredients
2 cauliflower florets, divided into small florets
1 bunch scallions, trimmed
4 cloves garlic
2 inch piece fresh root ginger
6 tablespoons vegetable oil
1 pound large button mushrooms, sliced
1 small chili (seeds removed)
¼ cup tomato puree
1 teaspoon chili powder
2 teaspoons cilantro (coriander)
½ teaspoon salt
12 ounces of plain yogurt
2 tablespoons mango chutney (or any other of your choice)
1 tablespoon of chopped fresh cilantro, to garnish


Directions
              1.  In a large stock pot, simmer cauliflower after reaching a boil in lightly salted water for 5 minutes.         Drain and set aside. 
                                                                                                                                                         
             2.  In food processor, puree scallions, ginger and garlic with 2 tablespoons of water.

             3.  Heat half of the oil in a frying pan and toss mushrooms and pureed mixture to sauté for 5 minutes or until browned.

             4.  Remove from pan, pour remaining oil and add tomato puree, ground coriander, salt, chili, chili powder and fry for a few minutes.

             5.  Add yogurt and stir well, bringing to a simmer. Once simmering add the chutney and whisk to blend and emulsify the ingredients together.
           
6           6.  After 5 minutes, add cauliflower and mushrooms and gently simmer 10 minutes more. When done, garnish with cilantro and serve.

2 comments:

  1. Ooh, I like scallion ginger broth. I like cauliflower too. Hmm?

    ReplyDelete
  2. HI Stella,
    Thanks for stopping by. If you make this dish please leave your feedback on how it went and what you thought about it. I am sure that ginger has so many medicinal properties as I saw in your blog you incorporate foods to heal.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...