Joybee, What's for Dinner? : Cauliflower Curry

Tender cauliflower cooked in warm Indian spices.

This is probably not an authentic Indian curry, but I used the spices and cooking techniques I've seen/used in other Indian dishes. I love the delicious spicy combination of ginger, garlic, chili, cumin, and turmeric found in Indian cuisine. All the spices take a dish from bland to exciting and leave me feeling full and satisfied without meat or too many calories. Not only does the spice combination taste amazing it's said to have many health benefits too.

Warm Indian spices make yummy #vegan Cauliflower #Curry [Tweet this]

Cauliflower Curry

Cook time: 15-20 minutes
Servings: 4-5

Ingredients:

1 Tbsp oil
1/2 tsp cumin seeds
1 Tbsp minced ginger
1 Tbsp minced garlic
1 Tbsp minced pickled jalapeno (or fresh chili if you have it)
1/2 tsp turmeric
chili powder (to taste)
1 Tbsp coriander powder
Salt (to taste)
3-4 cups cauliflower florets
1 cup frozen peas (optional)
2 small carrots, chopped (optional)
1 tomato, pureed
1/4 cup water
1 tsp tamarind concentrate (optional)

1 tsp garam masala

Prepare all of the ingredients and have them at hand before cooking.

Heat the oil in a large skillet over medium heat until very hot. Add the cumin seeds until they sputter then add the ginger, garlic, and jalapeno. Stir and cook until fragrant.

Add the dry spices (turmeric, chili powder, and coriander) and cook for a few seconds then add the vegetables (you can use all cauliflower if you prefer I added peas and carrots for more color) with a good sprinkle of salt.

Stir and mix well then add the water mixed with the tamarind concentrate (I use the tamarind to add more flavor and because I have it). Continue stirring until the water cooks off and cauliflower is tender.

Remove from heat and mix in the garam masala.

Serve warm over rice garnished with cilantro (with naan and chutney on the side if desired).

I served this curry with a cilantro coconut chutney (I happened to have all the ingredients on hand). It was delicious. I'll post the recipe next week so stay tuned.

Makes about 4-5 servings.

Enjoy.