Gobi Taka Tin: Vegan Stir-Fried Cauliflower With Peppers and Tomatoes
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large whole cauliflower, cut into 2-inch florets
- 2tablespoons canola oil
- ¾teaspoon cumin seeds
- 1 to 2fresh Thai bird chilies (about 1 inch long), seeded and finely minced
- ¾teaspoon ground coriander
- ¾teaspoon ground cumin
- Small pinch chili powder
- ⅓teaspoon turmeric
- Salt
- Half a small orange bell pepper, cut into 1-inch dice
- Half a small red bell pepper, cut into 1-inch dice
- 1½very large heirloom tomatoes, or 3 large plum tomatoes, cut into 1-inch dice
- 2tablespoons chopped cilantro
Nutritional analysis per serving (4 servings)
141 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 5 grams protein; 725 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Immerse the cauliflower florets in a bowl of cold water and set aside.
- Step 2
Place a large, heavy-bottomed skillet with a lid over high heat, and add the oil. When the oil is shimmering, add cumin seeds and cook, stirring rapidly, until golden brown, about 30 seconds. Add 1 minced chili, coriander, cumin, chili powder and turmeric.
- Step 3
Drain the cauliflower, add to the skillet, and sauté for 5 minutes, stirring constantly to avoid burning. (If the mixture starts to stick, add 1 to 3 tablespoons of water.) Season with salt to taste. Stir. Adjust spiciness to taste, adding part (or all) of the second chili, if desired. Reduce heat to medium low. Cover, and continue to cook, lifting the lid and stirring occasionally, until the cauliflower is tender, 8 to 10 minutes.
- Step 4
Add orange and red bell peppers, cover, and cook for 2 minutes. Add tomatoes, cover, and cook for another 2 minutes. Increase heat to high and cook uncovered, stirring occasionally, until the tomatoes are soft and most of the liquid has evaporated. Stir in the cilantro, and serve immediately. If desired, serve with rice or bread.
Private Notes
Comments
Couldn't find Thai bird chills so substituted one half Jalapeño, and added a can of chickpeas to make a more complete nutritional meal with Basmati rice. It was a wonderful vegetarian lunch.
I added about 1 cup of cooked chickpeas and served over brown rice. Advance ingredient preparation and measuring of spices makes the process easier. Good flavor, the Indian spices were not overwhelming. Paired nicely with full strength lager style beer.
I did not find this recipe worthed the time spent to cook it.
I did not find this recipe worthed the time spent to cook it.
I added about 1 cup of cooked chickpeas and served over brown rice. Advance ingredient preparation and measuring of spices makes the process easier. Good flavor, the Indian spices were not overwhelming. Paired nicely with full strength lager style beer.
Used wok. One jalapeño, 1/8 tsp cayenne, 1/4 tsp guajillo gd. chili, whole red bell, 1 drained can diced tomatoes. Added smashed garlic clove with chili. Reserved tomato liquid to add for steam. Steamed 6 mins. removed lid, added tomatoes, kicked up heat to reduce, added bell pepper and 1 sliced scallion. Sautéed 2 minutes, put lid back on, turned down heat and simmered few minutes until caul. tender. Removed lid, turned heat high to burn off liquid. Served w/ dollop yogurt and a flour tortilla.
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