Cauliflower Curry
Submitted by skittlez30
A 30-minute vegetarian cauliflower curry with potatoes simmered in a spiced tomato sauce with mustard seeds, curry leaves, turmeric, and fresh cilantro. Bright, warming, and naturally low in fat.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minWhen you need dinner on the table fast and still want something that fills the kitchen with the kind of aroma that makes everyone ask “what’s cooking?" this is the one.
Mustard seeds and cumin seeds crackle in hot oil with curry leaves and green chili, building a fragrant base in seconds.
Tomatoes, garlic, coriander, and turmeric cook down into a spiced sauce, then cauliflower and cubed potatoes simmer until tender and soaked through with flavor.
A squeeze of lemon and fresh cilantro at the finish keeps everything bright and lively.
Pro Tips
- If you can’t find fresh curry leaves, simply leave them out rather than substituting; dried curry leaves lose most of their flavor
- Cut the potatoes small so they cook through in the same 10 minutes as the cauliflower
- The touch of honey balances the acidity of the tomatoes without making anything sweet
- Serve over basmati rice or with warm roti to soak up every drop of that spiced sauce
Ingredients
Directions
Note: This aromatic dish calls for curry leaves, or “limbado." If you can’t find curry leaves, omit them from the recipe.
In a large saucepan, heat oil and fry mustard seeds, cumin seeds, green chili and curry leaves until mustard seeds pop. Add garlic, salt, coriander, cumin, tumeric, chili powder, tomatoes, tomato paste and honey.
Cook 5 minutes, stirring occasionally.
Add cauliflower, potatoes, and water.
Stir well, cover and cook over medium heat 10 minute or until potatoes are done.
Add lemon juice and cilantro, mix and serve.
Comments
Sounds wonderful; will try it soon. But I'd add the potato 10 minutes before adding the cauliflower as I prefer the florets to be tender but not too soft.