Cauliflower Curry

Cauliflower curry is on the menu today, and we welcome you to a culinary journey that celebrates the versatility and flavors of cauliflower like never before.  At Home Cooking Haven, we believe that vegetables can be the star of any dish, and today, we're putting the spotlight on cauliflower in a delightful curry recipe.

Prepare to be amazed as we combine the earthy sweetness of sweet potatoes, the aromatic charm of garlic, the comforting presence of potatoes, and the vibrant touch of coriander to create a cauliflower curry, that will leave you craving for more. 

Whether you are a dedicated vegetarian, a curious foodie, or simply looking to add more plant-based goodness to your diet, this recipe is a true celebration of flavors, textures, and colors.

So let's dive into the world of cauliflower and embark on a culinary adventure that will redefine your perception of this humble vegetable. 

Get your taste buds ready, because this cauliflower curry is about to take you on a flavor-packed journey you won't soon forget.

Prep Time
20 min

Cook Time
60 mins

Serves
4

Ingredients

Today we will use Sweet Potatoes with our Cauliflower. 

  • 1 Tbsp Vegetable Oil
  • 1 large Onion chopped.
  • 2 med sweet potato, peeled and cut into bite sizes.
  • 1 large piece Ginger grated.
  • 3 garlic cloves crushed.
  • ½ tsp. Turmeric.
  • 1 tsp. ground Cumin.
  • 1 tbsp. curry powder. You can use 2 tbsp if you prefer hot curry!!
  • 220gr chopped tomato.
  • ½ tsp sugar.
  • Cauliflower in a mass of tiny, tightly packed flowers… cut into florets.
  • 2 large potatoes cut into chunks.
  • 1 chilli, halved lengthways.
  • Squeezed lemon juice.
  • Handful of coriander, roughly chopped, to use for serving.
  • Naan bread and natural yogurt, to serve.

Method

  • Heat the oil in a saucepan.
  • Cook the onion for 10 minutes until soft, then add the ginger, garlic, turmeric, cumin and curry powder.
  • Simmer for about a 1 minute stirring.
  • Add the tomatoes and sugar stirring until all the mixture is combined.
  • Add the cauliflower, potatoes and split chilli, seasoning to taste.
  • Cover with a lid and gently cook for a good 30 minutes stirring occasionally, until the vegetables are tender
  • Add a drop of water if you need to, but not to much as it is meant to be a dry curry.
  • When vegetables are soft and tender, remove the chilli.
  • Add a squeeze of lemon and scatter with fresh Dhania (coriander).

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Plating

  • Serve with your choice of Indian bread.
  • Use as a filling for your samoosa's
  • Add a dollop of yogurt.
  • With savoury rice.
  • On its own.
  • Make a Bunny Chow.
  • Indian salads.

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This article was printed from Home-Cooking-Haven.com.com

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