Recipe by Pets'R'us
This is not hot but nicely spiced, for more heat add another chopped chili. Can be served as a vegetarian main, or as side dish with other Indian dishes.
Top Review by Mirj
This is the curry for me these days! I served this alongside some grilled chicken breast and had a cool cucumber and dill salad on the side. I made enough that I have a nice big Tupperware full for lunch in the office today. The only change I made was to add about 3 gloves of coarsely chopped garlic and a handful of Hungarian paprika. This dish is very versatile, you can add pieces of meat or fish to it to make it more of a main dish than a veggie side dish. I'm going to try it again very soon with some pieces of marinated chicken breast in there, should be delish! Thanks Annelies!
- 2 medium onions, peeled
- 3 tablespoons vegetable oil
- 1 green chili, deseeded and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon salt
- 1 large cauliflower, cut into florets
- 300 ml vegetable stock
- 1 tablespoon tomato puree
- 6 tomatoes, skinned and quartered
- fresh coriander (to garnish)
Directions See How It's Made
- Chop one of the onions and cook gently in half of the oil.
- Add the chilli and spices and cook for a minute.
- Add the salt and cauliflower to the pan, turn in the mixture then pour in the stock and the tomato puree.
- Bring to a simmer, cover and cook for about 10 minutes until almost tender.
- While the cauliflower is cooking in the curry sauce, slice the remaining onions into rings.
- Heat the rest of the oil in a frying pan and cook the onion rings until crisp and deep golden.
- Drain on kitchen paper.
- Add the tomatoes to the pan and cook for a further 3 minutes.
- Serve topped with the onion rings and garnish with fresh coriander.