Food

Vegan Cauliflower Curry

You’ll love your vegetables on meat-free Mondays or any day of the week when they taste like this. Ok, I know cauliflower isn’t for everyone, but I absolutely love it. A great whipped cauliflower mash and cauliflower fried rice have earned their places on my regular menu, but they’re going to have to make a little room now for their curried cousin.  This is perfect with rice, and maybe a mango lassi.  Check it out and let me know what you think?

Ingredients:

  • 1/4 cup cooking oil (ghee)
  • 1 tablespoon ground coriander 
  • 1 1/2 teaspoons ground cumin 
  • 1/2 teaspoon turmeric 
  • 1/4 teaspoon dried red-pepper flakes 
  • 1 medium head cauliflower, cut into large florets (about 4 cups)
  • 1 1/2 pounds boiling potatoes (about 4), peeled and cut into 1 1/2-inch pieces
  • 1 cup canned crushed tomatoes in thick puree
  • 1/2 cup chopped cilantro 
  • 1/2 cup water
  • 1 teaspoon salt 
  • 1 cup frozen petite peas

Directions:  

In a large deep frying pan, heat the oil over moderate heat. Add the coriander, cumin, turmeric, and red-pepper flakes and stir. Add the cauliflower and potatoes and cook, stirring frequently, until the vegetables start to soften, about 5 minutes. 

Add the tomatoes, 1/4 cup of the cilantro, the water, and the salt. Bring to a simmer, reduce the heat to low, and cook, covered, until the vegetables are tender, about 15 minutes. Stir in the peas and the remaining 1/4 cup cilantro and cook, covered, until the peas are tender, about 2 minutes longer.

Suggestion: Server with a basmati rice and sprinkle sumac for a aromatic and lemony flavor.

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