Make Cauliflower Curry
Curry is a traditional Indian dish served in hundreds of different ways. Often vegetarian, cauliflower curry can be a healthy and delicious meal when eaten over rice. Start with a potato or chickpea coconut base for a simple cauliflower curry recipe.
Contents
Ingredients
Cauliflower and Potato Curry
- 1 head cauliflower
- 3 potatoes
- 1 Tbsp (15 ml) olive oil
- 1 tsp (5 ml) cumin seeds
- 2 tomatoes
- 1 onion
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) curry powder
Cauliflower and Chickpea Coconut Curry
- 2 Tbsp (30 ml) coconut oil
- 1 large onion
- 3 cloves garlic
- 1 inch peeled ginger
- 1 Tbsp (15 ml) garam masala
- 2 tsp (10 ml) ground coriander
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground turmeric
- 3 cups (750 ml) cooked chickpeas
- 2 (14.5 oz) cans diced tomatoes
- 1 (14.5 oz) can coconut milk
- 1 medium head cauliflower
- salt and pepper to taste
- ¼ cup (60 ml) fresh cilantro
Steps
Cooking Cauliflower and Potato Curry
- Prepare your vegetables. After peeling your potatoes, cut them into one inch bite-sized pieces. Take your cauliflower and also cut them into one inch pieces. The tomatoes can be diced and will be cooked down, so don’t worry about cutting them into uniform size; however, chop your onion into bite-sized pieces.
- If your eyes begin to water and burn when chopping onions, cut the onion under running water. Cutting onions under water prevents the sulfuric compounds from rising up and irritating your eyes.
- Microwave the potatoes and cauliflower in water. Put the potatoes in a microwave-safe bowl with water. Microwave on high for four minutes or until you can easily prick through the potato with a fork. Next, microwave the cauliflower in a microwave-safe bowl with water for three minutes. After you have microwaved both vegetables, pour the water down the drain and place them together in a single container.
- Microwaves can be finicky. Watch your food closely to be sure that you don’t overcook the potato or cauliflower.
- An alternative to using a microwave is to steam the cauliflower and potatoes. Simply add both vegetables into a steamer, cover, and steam for 3-4 minutes.
- Fry cumin seeds. In a medium-sized wok, heat up cooking oil. Once the oil is sizzling, drop in your cumin seeds. Fry the seeds until they are golden brown and begin to swell. Frying cumin seeds bring extra flavour to the dish.
- Saute the onions and tomatoes. First, add the chopped onions to your oil-cumin mixture. Saute and stir the onions and cumin seeds frequently for three minutes. Next, add your tomatoes and cook for another three minutes. Be sure to keep stirring the mixture to prevent anything from burning.
- If you like a creamier curry, add ¼ cup (60 ml) of coconut milk or yogurt. Mix in the coconut milk until the color is even. If you accidently add too much, allow the mixture to cook down over heat until the correct consistency is achieved.
- Add the potato-cauliflower mixture and season. Combine the potato-cauliflower mix into the pan. Top with curry powder and salt while using a wooden spoon to gently fold the mixture into the oil, cumin, onion and tomatoes.
- Serve over fluffed up rice with toasted naan.
Cooking Cauliflower and Chickpea Coconut Curry
- Saute the onions, garlic and ginger. Dice an onion and mince garlic and ginger. Heat coconut oil in a wok or Dutch oven and add the diced onion and minced garlic. Cook the onions and garlic for five to seven minutes on medium-low heat or until fragrant.
- Cooking till fragrant means allowing the contents to simmer until you can distinctly smell the aroma.
- Add your spices: garam masala, coriander, cumin and turmeric. Most spices should come pre-ground. If you need to grind yours, add them to a mortar and pestle with some brute force. Once these spices are powdered like a conventional dried spice, add them to the sauted onions, garlic and ginger. Stir the onion mixture for a minute or until they too are fragrant.
- Garam masala is a spice blend traditionally used in curry. While it can be made at home, it contains ten varieties of spices. It is often less troublesome and expensive to purchase it premixed.
- Mix in the chickpeas, tomatoes, cauliflower and coconut milk. Break the cauliflower down into smaller, bite sized florets. Stir the cauliflower in with the other remaining vegetables and coconut milk. Increase your heat until the mixture is boiling.
- When searching for chickpeas, look in the canned vegetable aisle of your local grocery store. One can of chickpeas is approximately 15 ounces, or just under two cups. If you choose to use canned chickpeas, always rinse and drain well.
- Reduce the heat and cook. After the curry mixture begins to boil, give it a good stir and adjust the heat to keep it simmering and cover it. Every so often, give it a stir but allow it to cook for at least 15 minutes. After 15 minutes, uncover the curry and allow steam to boil off. Allowing steam to boil off thickens your mixture. Thicken the curry to your preference.
- Before serving your curry, add salt and pepper to your liking. You can also pour the curry over rice and use diced cilantro as a bright garnish.
Tips
- Having trouble finding some of these spices? All curry spices will be available at your local Indian market. If you do not have a local Indian market, ask your local grocery store if they have a spice or ethnic aisle. You can also order spices from the internet for home delivery.
Warnings
- Have an adequately stocked spice selection.
- Spice to your preference but make sure to inquire if anyone is averse to spicy food when serving to others.
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