Cauliflower Curry Recipe with Garam Masala | Happy Bellyfish

Cauliflower Curry with Garam Masala

Cauliflower Curry with Garam Masala

How many ways to cook a cauliflower do you know? Our cauliflower curry recipe, that is sometimes simply called a spiced cauliflower stir fry, can give you some serious inspiration to experiment with a cauliflower in your kitchen.

Many people prefer to simply steam or roast a cauliflower, or may be stir fry it with  garlic. Usually, in these recipes, cauliflower is enjoyed with a sauce on a side, which has to be prepared or bought separately. In any curry recipe vegetables are cooked together with the sauce (curry base) and the spices. This is why the vegetables absorb all the flavours nicely, and they never taste the same.

In this cauliflower video recipe Srikant, as always, is using some spices. We are often asked about the use of garam masala – well, here is the great example with which vegetables you can pair it. Don’t worry, your dish will not come out too spicy. If you want it to be mild, just reduce the amount of spices used and put a little less chilli powder, or omit it entirely.

Ingredients (2-3 portions):

  • 1 small cauliflower head
  • 2 small potatoes
  • 2 small onions
  • 1 tomato
  • 1 clove garlic
  • 1 tsp turmeric
  • 1/2 tsp paprika or red chilli powder
  • 1 tsp cumin
  • 1/2 tsp garam masala (optional)
  • a handful of fresh coriander leaves (opional)
  • cooking oil
  • salt to taste

Method:

Step 1. Separate the florets of the cauliflower and wash them.

Step 2. Cut the potatoes in big cubes. If you can use organic potatoes, don’t remove the skin.

Step 3. Pre-cook cauliflower and the potato on a medium flame, for about 10 minutes. They should remain only half-cooked.

Step 4. Prepare the curry base: make the onion, garlic and ginger into a smooth paste. You can either do it in a blender, or simply grate it. Separately, make a tomato into a puree.

Step 5. Add some oil to the pan and warm it. Add 1 tea spoon of cumin and wait until it starts crackling.

Step 6. Add to the pan ginger, garlic and onion paste. Cook it until the raw smell of the onion disappears and the onion browns very lightly, for about a minute.

Step 7. Add the tomato puree, mix everything nicely and cook for another couple of minutes.

Step 8. When the oil starts to separate from the edges of the paste, it’s the time to add the spices. Mix everything together and cook the spices for no more than half a minute.

Step 9. Add the pre-cooked cauliflower and potato, add just a bit of water,mix everything nicely, and cook until ready for about 20 minutes.

Step 10. Garnish with fresh coriander or parsley leaves at the end and enjoy as a main dish, or as a side.

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