Make Ahead

Cauliflower Curry

April 30, 2020
Photo by Saboush Cooks
Author Notes

Despite its white colour, cauliflower is a very versatile and vitamin-rich vegetable. It is a great source of vitamin C and folate and a good source of fibre and vitamin K. It is also rich in phytochemicals and antioxidants. I combine cauliflower with potatoes and green peas to make it naturally sweet. This is a very easy, nutritious mid-week meal best enjoyed on a bed of rice.
I recommend using a wide, at least 26 cm in diameter, sautéing pan for this dish in order to maintain the shape of the cauliflower florets.
Saboush

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 4-6
Ingredients
  • 500 grams cauliflower florets
  • 1 small potato, chopped into cubes
  • 1 cup frozen green peas
  • 1 medium size onion, finely chopped
  • 3-4 garlic cloves, crushed
  • 2-4 tablespoons curry powder, depending on your taste
  • 2-3 tablespoons coconut oil/cooking oil
  • 1 tablespoon garam masala
  • 1/2 cup chopped tomatoes/passata
  • 1 pint vegetable stocks/water
  • 1 handful cilantro ( coriander) leaves, for garnishing
  • salt and pepper, for seasoning
In This Recipe
Directions
  1. 1. Warm the oil in a large saucepan over medium heat. Add the onion, garlic and sauté until soft, for about 5 minutes.
  2. 2. Add the cauliflower, potato, tomato, curry powder, garam masala and sauté for 5 minutes more in medium heat.
  3. 3. Pour over the stock/water and bring to a boil. Turn the heat to low and let it simmer for 20 minutes until the cauliflower is soft but not mushy. Turn off the heat, close the lid tightly and let it steam for 10-15 minutes.
  4. 4. Garnish with coriander (cilantro) leaves and serve warm.

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