Tomato Curry
Eric Kim, Julius Roberts
254 ratings with an average rating of 5 out of 5 stars
254
1 hour 15 minutes
Advertisement
Prepare Cannellini Sauce
Drain beans and set aside. In a saucepan, combine grapeseed oil, carrot, celery and onion. Place over medium heat, and sauté until vegetables soften, about 5 minutes. Add beans, garlic and water to cover. Reduce heat to low and simmer, uncovered, until tender, about 2 hours. While beans cook, prepare cauliflower and cabbage sauce.
To Prepare Cauliflower
Preheat oven to 350 degrees. Place cauliflower in baking dish, and brush with olive oil. Sprinkle with coriander and fennel. Roast until tender, about 30 minutes, basting occasionally with any juices.
To Prepare Cabbage Sauce
In a small square of cheesecloth make a sachet of allspice, star anise and ginger; wrap and tie. In a small saucepan, combine red cabbage and port. Place over medium-low heat until liquid has evaporated. Add merlot, sugar, sachet and enough water to barely cover cabbage. Cover, and cook until cabbage is tender, about 30 minutes. Purée in a blender, and add salt and pepper to taste.
To Serve
Strain out 1 cup beans. In a small saucepan over medium heat, combine 1 cup water, butter and reserved beans. Spoon equal servings of cabbage sauce onto four plates. Cut cauliflower into eight wedges, and divide among plates. Spoon equal portions of beans next to cauliflower. Using a hand-held blender, whip reserved beans into a froth, and spoon over cauliflower. Serve immediately.
Advertisement
Cooking Guide
Cooking Guide
Cooking Guide
Cooking Guide
Cooking Guide
Cooking Guide
Cooking Guide
Cooking Guide
Cooking Guide
Cooking Guide
Cooking Guide
Cooking Guide
Cooking Guide
Cooking Guide
Cooking Guide
Cooking Guide