Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

Spaghetti & Curried Cauliflower Puree topped with zucchini and carrots

You know I have some good veggie days and other times I have Great ones…this is one among my great ones J  it’s no secret that my love for spice finds its way in all my meals in one form or another.  The art of seamlessly blending cultural cuisine is definitely one of my finest qualities.  In this recipe I have used spaghetti which is traditionally Italian, and then I have the curried cauliflower with coconut milk which is Indian inspired followed by a quick Chinese veg stir-fry….Italian! + Indian! + Chinese = KaBoom! Culinary Excellence. Spaghetti & Curried Cauliflower Puree topped with zucchini and carrots   All this created just for your eating pleasure “Videhi Making Veggie Days, Happy Days”

Spaghetti & Curried Cauliflower Puree topped with zucchini and carrots

this is how:

Preparation:   10 – 15 minutes

Cooking time: 30 – 35 minutes

Serves:             4

Cauliflower puree

1 tbsp (15ml) olive oil

½ cup (125ml) finely chopped onion

1 bay leaf

1 tbsp (15ml) finely chopped green chilies

4 cloves garlic

300g Cauliflower wash and break into small florets

1 tbsp (15ml) coriander powder

1 tsp (5ml) cumin powder

1 tsp (5ml) turmeric powder

1 tsp (5ml) salt

1 cup water

½ cup (125ml) coconut milk (lite)

200g Whole-wheat spaghetti (adjust amount if necessary)

2 cardamoms

2 cloves

Small 1cm piece cinnamon stick

Salt

Sautéed Veg

2 tsp (10ml) olive oil

¼ tsp black mustard seeds

10-15 tender curry leaves

½ tsp (2.5ml) cumin seeds

½ tsp (2.5ml) yellow asafoetida

2 knobs butter (add more or less as you like :-)( substitute with olive oil for a vegan option)

1 tbsp 15ml) finely chopped ginger

1 cup (250ml) finely sliced red onion

4 small carrots julienned

6-8 small Zucchinis julienned

1 tsp (5ml) salt

3-4 dry red roasted and crushed

Let’s get cooking 🙂

  • We starting off with the cauliflower puree.
  • Heat the oil in a pot. Toss in onion, bay leaf, chilies and garlic – cook until onions until soft and translucent.
  • Throw in the cauliflower, coriander powder, cumin powder, turmeric and salt. Give it a good stir and sauté for 5 minutes.
  • Add water and until cauliflower is cook through and soft 10 – 15 minutes.
  • Add coconut milk and simmer for a minute – let it cool for a bit before pureeing in a blender.

this is what it looks like Cauli puree

  • Boil pasta as per instruction on packet – add cardamom seeds, cloves and cinnamon stick to water while boiling. Once cooked remove and set aside.   Simultaneously cook vegetable.
  • In a separate pan heat oil – toss in mustard seeds curry leaves, cumin seeds, and asafoetida. Once mustard seeds pop and leaves splatter – lower heat then add butter, ginger and onions – cook for a minute.
  • Toss in carrots, zucchinis and salt – sauté for a minute or two tossing/stirring every now and then. (if you like your veg cooked softer cook for a longer time)
  • Now for assembly – combine cauliflower puree with pasta – divide into four portions, severing equal amounts of vegetable on each serving.  Sprinkle crushed red chilli

#WinkWink 😉 you can add extra coconut milk or water if you prefer a more liquid consistency for the puree.   This should be done while blending the mixture.

Serve with green salad on the side

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One comment on “Spaghetti & Curried Cauliflower Puree topped with zucchini and carrots

  1. Pingback: Spaghetti & Curried Cauliflower Puree topped with zucchini and carrots | Videhis VeggieTable

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This entry was posted on August 10, 2015 by in Vegetarian.
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