Cauliflower is one of my favorite vegetable, that’s why I often try to make curry with it (well, one reason is in Denmark, there are not many fresh vegetable available -_- )! I love to eat local and seasonal veggies but in Denmark, many veggies are quiet unknown to me. But recently, I found out how to eat parsley root and decided to make a curry with it! And trust me, it was drooling delicious!

This recipe needs no onion or garlic. So those of you are allergic or don’t like them very much, this curry is a must try for you. You need veggies like cauliflower, edamame beans(frozen) and parsley root (or potato) and for spices, cumin seed, ginger paste, cumin, coriander and turmeric power. Chili is must in my recipe, as you might know already!

First step is to wash and cut cauliflowers in small florets and shallow fry them in a pan until they are slightly roasted. You can add little salt, so it will help release some water and cook the cauliflowers.

While cauliflowers are getting shallow fried, peel the parsley root and cut it in 1cm thick sizes. (I am not sure if that’s how a parsley root looks from inside! I never had parsley root before!)

When cauliflowers are done, put them aside and shallow fry parsley root in the same pan until they are roasted nicely. Sprinkle salt here if you want.

While, veggies are getting nicely fried, let’s make a spice paste meanwhile. Take a small bowl and mix cumin, coriander, turmeric power, ginger paste with just enough water, so it becomes a smooth paste.

So, the veggies are roasted and put aside, now its time to start the actual cooking! In the same pan, add oil if needed and when its warm, add cumin seeds, dry chili and bay leaves. Cook until they starts to bubble. Now add the spice paste that was prepared before.

Now, it is very important to cook the gravy properly. Otherwise uncooked gravy tastes like raw spice and you really don’t want that! Stir the spice paste for half a minute (Step 1) and then 20ml water (Step 2). Water helps the spices to get cooked and removes the raw taste. Stir the gravy occasionally and after 2 or 3 min, when water get reduced and oil floats on top, you know your gravy is ready (Step 3).

Now, its time to add the veggies in the gravy. Wash edamame with water and add them too at this step. Remember, always keep the flame of your stove in medium heat. While they are getting nicely coated with gravy, let’s do another (optional) step.

I took some yellow lentils (Muug Daal – Vigna radiata) and dry roasted them in pan under low heat until they release nice fragrance and starts to get reddish. I am going to add them in the veggies, but this step is completely optional. Adding roasted lentils is very common, it makes the gravy thicker and add extra taste!

Stir everything very well in gravy. Now its time to add water. I have added enough water so that veggies are covered well. If you skipped the lentil step, you can half amount of water, as they veggies are already half cooked. Adding too much water will ruin the texture of veggies. Check salt and add more if needed.

Cover the pan with lid and cook under medium heat. It will take 6 to 8 minutes to cook the veggies completely. Do not stir it much, as it will break the cauliflowers (unless you want to). After 6-8 minutes, open the lid and keep the pot over heat until you get a desired amount of gravy.

You can garnish the curry with fresh coriander leaves (only if you like them) or sprinkle some ground cumin. Both increase the taste a thousand time. I did not garnish this time, as I was so eager to taste this curry with no onion and it turned out just fabulous!

Recipe: 6 Serving Prepping time: 10 minutes, Cooking time: 25 minutes

Ingredients: Vegetables 1 Medium Cauliflower (cut in small florets) 1 Parsley root (cut in 1 cm thickness) 1 cup of frozen edamame beans Spice and Condiments 40ml Vegetable Oil 1tbs fine Salt 1tsp Ginger paste 1tsp Turmeric powder 1tsp Cumin powder 1tsp Coriander powder 1 Bay leave 2-3 dry Chili 2-3 Chili (optional)

Instruction: 1. Shallow fry cauliflowers and parsley root separately in a big pan and set them aside. 2. Warm oil(if needed) in the same pan under medium low heat. Add cumin seeds, bay leaf and dry chili and cook until they start bubbling. 3. Make a smooth spice paste with water, ginger paste, cumin, coriander and turmeric power. Add the paste with bubbling cumin seeds and cook until they are cooked and oil floats. 4. Add fried veggies and edamame beans in the pot and stir everything with gravy well. (Optional Step: dry roast some yellow lentil until reddish and add them directly with veggies) 5. Add 100ml water and cover the pot with lid. Boil the curry until desired gravy consistency. Check salt and add more if needed. 6. Garnish your curry with coriander leaves or ground cumin as per desire. and Enjoy with rice or bread!