Curried Cauliflower

Last Updated 28 Sept 03
Copyright 2003 by Stephen Vermeulen



The Indians have quite a few cauliflower dishes. This one is cooked in its own juices and the leftovers keep quite well. Appart from the time to dice the ginger, garlic and cauliflower this dish does not take much effort to prepare.

This is based on a recipe on page 102 of Cooking Light, Sept. 2003 by Bruce Aidells. I have modified it somewhat.

Ingredient
Imperial
Metric
Canola or other oil
2 tsp
10ml
Sliced onion
1 cup
240ml
ginger, chopped fine
2 tbsp
30ml
curry powder
2 tbsp
30ml
garlic, chopped fine (about 2 cloves)
1 tbsp
15ml
cauliflower, 1 head cut into small pieces, about 1-2 inches long (easy bite size), this was about 1kg
1
1
one chopped medium tomato (the original called for on 1cup of peeled and seeded tomatos)
5 oz
150g
yogurt
1 cup
240ml
cilantro, chopped (the original called for just the stems, but I use the whole stem and leaves)
0.5 cut
120ml
salt
1 tsp
5ml

Production:

  1. Heat the oil in a dutch oven (well a big, heavy bottomed pot which has a close fitting lid as you don't want much steam to escape while it cooks) over medium heat.
  2. Add onions, ginger and garlic, cover and cook for a few minutes, stirring frequently.
  3. Add curry powder, stir and then add the cauliflower, tomato, yogurt and tomato. Stir well to combine.
  4. Bring to a boil, then reduce the heat and let simmer for about 20 minutes until the cauliflower is tender.

Variation:

One could adapt this a bit by mixing in some other vegetables, such as green peas or diced new potatos.



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