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Cauliflower Curry

Cauliflower Curry recipe image
This vibrant Cauliflower Curry is a comforting, plant-based main that brings the warm, complex flavors of India to your dinner table in under 30 minutes. The dish relies on a fragrant base of tempered mustard and cumin seeds, fresh green chili, and earthy spices like turmeric and coriander. Tender cauliflower florets simmer in a rich, slightly sweet tomato sauce, absorbing every hint of spice. It&# 226;€™s light yet deeply satisfying, with a perfect balance of heat and savory depth. Ideal for busy weeknights or as a colorful side dish for meat-eaters and vegetarians alike. Serve it hot over steamed basmati rice or with warm naan bread to soak up the delicious sauce. Simple ingredients make this an accessible yet gourmet-feeling meal that the whole family will love.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 296.1
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant Cauliflower Curry is a comforting, plant-based main that brings the warm, complex flavors of India to your dinner table in under 30 minutes. The dish relies on a fragrant base of tempered mustard and cumin seeds, fresh green chili, and earthy spices like turmeric and coriander. Tender cauliflower florets simmer in a rich, slightly sweet tomato sauce, absorbing every hint of spice. It&# 226;€™s light yet deeply satisfying, with a perfect balance of heat and savory depth. Ideal for busy weeknights or as a colorful side dish for meat-eaters and vegetarians alike. Serve it hot over steamed basmati rice or with warm naan bread to soak up the delicious sauce. Simple ingredients make this an accessible yet gourmet-feeling meal that the whole family will love.
Ingredients
  • 1 tablespoon Canola oil
  • 1/2 teaspoon Black mustard seeds
  • 1/4 teaspoon Cumin seeds
  • 1 Green Chili; seeded & minced
  • 4 Curry Leaves; crumbled
  • 2 teaspoon Garlic, minced
  • 1/2 teaspoon Salt
  • 2 teaspoon Ground coriander
  • 1 teaspoon Ground cumin
  • 1/4 teaspoon Ground tumeric
  • 1/4 teaspoon Red chili powder
  • 2 cup Tomatoes, chopped
Directions
  1. 1
    Heat the canola oil in a large saucepan or deep skillet over medium heat.
  2. 2
    Add the black mustard seeds and cumin seeds to the hot oil. Cook until the mustard seeds begin to pop and sizzle, about 30 seconds.
  3. 3
    Stir in the minced green chili, crumbled curry leaves, and minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
  4. 4
    Add the salt, ground coriander, ground cumin, ground turmeric, and red chili powder. Stir constantly for 30 seconds to bloom the spices.
  5. 5
    Add the chopped tomatoes to the pan. Cook, stirring occasionally, for 5-7 minutes until the tomatoes break down and the mixture becomes slightly thickened.
  6. 6
    Stir in the cauliflower florets (and potatoes/peas if using the optional additions from the original note). Add 1/4 cup of water to create a sauce.
  7. 7
    Cover the pan and simmer over medium-low heat for 10-12 minutes, or until the cauliflower is tender when pierced with a fork.
  8. 8
    Remove from heat. Stir in fresh lemon juice and chopped cilantro if desired. Taste and adjust salt if needed.
  9. 9
    Serve hot over rice or with naan bread.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 296.1kcal
% Daily Value *
Total Fat 4.9g8%
Saturated Fat 0.4g2%
Cholesterol 0.2mg1%
Sodium 2458.5mg103%
Total Carbohydrate 9.0g3%
Dietary Fiber 3.4g14%
Sugars 3.8g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cauliflower, curry, indian, vegetarian, vegan, spicy, tomato, cumin, mustard seeds, garlic, easy dinner, healthy, gluten free, weeknight meal, plant based, comfort food, stew, flavorful, budget friendly, quick cook
Read it online: https://www.chefs-mate.com/recipe/cauliflower-curry-2/