Servings: 4
Preheat:
Prep Time: 1 hour
Source: https://www.indianhealthyrecipes.com/cauliflower-curry-recipe/#wprm-recipe-container-38380
Super easy and delicious curry. See “Source” URL for more detail. Serve with rice or roti. Can add green peas, potatoes, mushrooms, or spinach (1.5 cups).
Ingredients:
250 g cauliflower florets (2 heaped cups)
Cilantro for a garnish
2 Tbsp oil
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1 sprig curry leaves
1 1/4 cup red onions chopped finely (2 medium)
1 Green chili slit or chopped
1 tbsp half ginger/half garlic chopped, or 1 tsp paste
3/4 -1 cup tomatoes. Diced canned work fine
3/4 to 1 tsp salt
1/4 tsp turmeric
1/2 to 3/4 tsp red chilli powder
1 tsp garam masala or curry powder
1/2 tsp coriander powder
3/4 -1 cup water or coconut milk (I used 1 1/4 cup)
Directions:
Heat oil in pan. add mustard and cumin. Whey they begin to sizzle, add the curry leaves and fry for 30 seconds.
Add onions and green chilli. Saute until pink or golden
Stir in ginger garlic and saute until a nice aroma comes out for about 30-60 sec
Add tomatoes and salt. Saute until the tomatoes turn soft
Add turmeric, red chilli powder, garam masala, and coriander powder. Saute for 30-60 seconds until the masala smells aromatic.
Add cauliflower florets and saute for 1-2 minutes
Pour 1/2 to 1 cup water or coconut milk and give a good mix. I used 1 cup water at this step. Young cauliflower releases lots of moistures, so be careful not to add a lot of water at one time.
Cover and cook until the cauliflower is tender but not too soft
If needed, add more water or coconut milk to bring the curry to a desired consistency. I added half cup coconut milk at this stage and cook 2-3 minutes more.
Taste the curry and add more salt if needed. Garnish cauliflower curry with coriander leaves.