Two More Quick Curries

Combining coconut with savory vegetables is a hallmark of both northern and southern Indian cuisine. Here's a real favorite: Heat a heavy pan (such as cast iron) and roast over medium heat 2 T. chickpea flour until browned and toasty, about 2 minutes. A pleasant, nutty aroma will emerge but be cautious to not burn - frequent stirring may be required. Set aside. Now in a large skillet heat 2 T. of vegetable oil and when hot toss in 1 t. black mustard seeds. As soon as they begin to pop and fly from the pan add in 10-12 fresh or frozen curry leaves. Now throw in quickly about 5 cups of shredded cabbage and 1 large green bell pepper, cut into slivers. Stir very well to lightly coat the veggies with the oil then season with salt to your taste. Cook until the vegetables begin to wilt significantly, adding water only if needed. Cook covered at this point. After a few minutes add the toasted flour to the skillet and stir vigorously, trying to break up any lumps that may appear. Cook for another few minutes - uncovered  - until the cabbage is done to your liking. Check for salt and add more if needed along with 1 t. sugar. Cook a minute or two longer and serve hot or warm, topped with slivered green chilies and 2 T. dried unsweetened coconut.

A rare cauliflower curry that features large chunks of the vegetable, not the typical smaller florets. Mild enough in flavor to be served with any Western meal if desired. Begin by cutting 1 head of cauliflower into roughly 7 or 8 quite large pieces, removing the toughest part of the stem only. Set aside and heat 3 T. oil in a large, deep pot. Add 1 t. cumin seeds and let darken for a minute then tip in 1 onion, chopped. Cook over medium flame until the onion is soft. Add 2 cloves of minced garlic and about 1 T. of shredded or minced ginger root. Stir in now 1-2 T. tomato paste and cook until all is blended. Add salt to taste and 1 t. sugar, 1/2 t. turmeric and 1 t. garam masala. Place the cauliflower in the pot and toss around to coat with the spices etc. Pour in about 2/3 cup boiling water, cover tightly and simmer until the cauliflower is just tender. Good garnished with chopped cilantro and, if you prefer it spicier, a dusting of cayenne pepper.