Cauliflower and Tomato Curry
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.
- Ready In:
- 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)
- 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.
MY PRIVATE NOTES
Add a Note
Join The Conversation
Yum! I had some cauliflower that needed to be eaten and was delighted to discover this tasty recipe. With a few modifications it will go into my recipe book. I made half the recipe, added 3 garlic cloves to the onion and green chilies, used about 1/4 more of the spices, used tomato paste instead of purée, chopped tomatos smaller and let them simmer in the mixture, and let everything simmer for awhile. Probably also added more salt than what it called for. Thank you for sharing this wonderful recipe.