Excerpted from Lucinda Scala Quinn’s Mad Hungry Family.
At almost every meal, I like to serve a couple of vegetables. The more you switch up your offerings and try to keep them interesting, the easier it is to influence vegetable-eating habits (in people of all ages—I still meet grown men who unapologetically say they don’t like vegetables!). In this recipe, a quasi-exotic spice mix, contrasting colors, and varying shapes elevate these otherwise ordinary vegetables. If you don’t have turmeric and coriander, you can omit them or substitute a couple of teaspoons of curry powder. You can make this as spicy, garlicky, or mellow as you like depending on the balance of the ingredients. Experiment until you find some mixtures you like.
Indian-Spiced Cauliflower and Carrots
Print RecipeIngredients
- 2 inches of fresh ginger, peeled and roughly chopped
- 3 garlic cloves
- 1 tablespoon vegetable oil
- 2 teaspoons ground coriander
- 1½ teaspoons coarse salt
- 1 teaspoon ground turmeric
- ¼ teaspoon cayenne pepper, or to taste
- 2 tomatoes, cored and chopped
- 1 head cauliflower, separated into small florets and stem sliced
- 5 or 6 carrots, cut on the bias into ¾-inch-thick pieces
- ½ cup water
Instructions
To make the seasoning paste, purée the ginger, garlic, and oil in a blender or food processor. Heat a large skillet over high heat. Add the ginger mixture and sauté for 30 seconds. Stir in the coriander, salt, turmeric, and cayenne. Sauté for 2 minutes more.
Stir in the tomatoes to incorporate, about a minute. Add the cauliflower and carrots, stirring to coat with the seasonings. Add the water. Cover, reduce the heat to medium, and cook until the vegetables are tender, about 10 minutes.
About the Book:
Author of the beloved Mad Hungry: Feeding Men and Boys, Lucinda Scala Quinn is the country’s foremost evangelist for family meals every day of the week. And she knows that the only way to make them a reality is by building a repertoire of dishes that are quick and easy to prepare, and guaranteed to please. In Mad Hungry Family, Scala Quinn has collected all the no-fuss, big-flavor recipes that send her family stampeding to the kitchen table—from flat roast chicken to second-day spaghetti pancakes—and peppered them with tips, tricks, and solutions learned over a lifetime of cooking both professionally and for her family of five. Here are survival strategies for nothing-in-the-fridge crises, feeding unexpected guests, getting Thanksgiving dinner on the table before your family revolts, and more. Also included are primers on the ingredients and techniques you need—and permission to ignore those you don’t. With soulful, satisfying recipes and real talk about what it takes to make family meals a reality, Mad Hungry Family is the “you-can-do-this” handbook every home cook needs.
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