Prep 20 mins
Cook 15 mins
From Chef Jonathan Miller, got this in my farming cooperative's newsletter.
- 1 cauliflower, cut into florets and stem pieces roughly chopped
- grapeseed oil or other neutral oil
- 1 onion, chopped
- 8 slices ginger (quarter-sized slices)
- 2 garlic cloves, peeled
- 2 serrano peppers
- 2 tomatoes, chopped
- 1⁄2 cup yogurt
- 1 cup water
- 1⁄4 teaspoon nutmeg, ground
- 2 teaspoons coriander, ground
- 1 teaspoon cumin, ground
- 1⁄2 teaspoon garam masala
- 1⁄4 teaspoon turmeric, ground
- cilantro, 1 small handful, chopped
- Heat a few tablespoons of the oil in a large saucepan until nearly smoking and sauté the cauliflower florets briskly until lightly browned. Remove the cauliflower to a bowl.
- In a food processor, process the cauliflower stems, onion, ginger, garlic and serrano until finely chopped, almost to a puree. Do the same with the tomatoes and keep separate.
- Whisk the yogurt, water, and nutmeg together until very smooth.
- In the same pan you used for the cauliflower florets, cook the cauliflower-onion mixture until lightly browned, maybe 10 minutes or so. Stir regularly. Add the tomato puree and cook until most of the juices evaporate, up to another 10 minutes.
- Add the coriander, cumin, garam masala, turmeric, and some salt and heat through for a couple minutes. Add the yogurt-water-nutmeg liquid with half the cilantro and bring to a simmer, stirring constantly.
- Reduce the heat to medium-low and add the cauliflower florets. Stir to coat, cover, and simmer slowly until the cauliflower is cooked to your liking, about 10 minutes, but go as long as you like.
- Remove the lid and cook off more liquid if you like your curry thicker, or just leave it as is, tasting to make sure the seasonings are correct.
- Finish with the remaining cilantro and another sprinkling of garam masala.