Next time you have a hankering for Indian food, don’t think take-out. Think ahead.
That’s the message from Anupy Singla, author of “The Indian Slow Cooker,” who is on a mission to correct misperceptions about Indian food: that it’s heavy; that you have to buy “100 spices” to make anything; that it’s “hot”; that it’s labor intensive.
And to help her get out the message of ease, she enlisted that most ubiquitous of American kitchen tools, the slow cooker.
Spiced cauliflower and potatoes
2 large cauliflowers, washed and cut into 1-inch pieces (about 8 cups)
2 large potatoes (russet or yellow), peeled and diced
1 medium yellow or red onion, peeled and coarsely chopped
1 medium tomato, diced (optional)
1 2-inch piece fresh ginger, peeled and grated
3 cloves garlic, peeled and chopped, minced or grated
3-4 green Thai, serrano, or cayenne chilies, cored and chopped
1 tablespoon whole cumin seeds
1 tablespoon red chili powder
1 tablespoon garam masala
1 tablespoon salt
1 teaspoon turmeric powder
3 tablespoons vegetable or canola oil
1 heaping tablespoon chopped fresh cilantro
In a 4- to 5-quart slow cooker, combine all ingredients except the cilantro. Mix well.
Cook on low for 3 hours. Mix once or twice during cooking, especially in the beginning. Eventually the cauliflower will release enough liquid to prevent anything from sticking to the sides of the cooker.
Add the cilantro. Mix well but gently so as not to break up the cauliflower.
Makes 6 servings. Per serving: 216 calories; 66 calories from fat (31 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 35 g carbohydrate; 6 g protein; 6 g fiber; 1,010 mg sodium.
Adapted from Anupy Singla’s “The Indian Slow Cooker”
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