Cauliflower Curry

1-3 Tbsp. olive oil
1 Tbsp. curry powder
1 tsp. garam masala (see next blog entry if you want to make your own)
3 cloves garlic chopped
1 Tbsp. grated ginger
1 large chopped onion
3 celery stalks chopped*
1 head of cauliflower chopped**
6 carrots chopped
3 cups green beans, ends trimmed
1 14 oz can of diced tomatoes blended or 1 cup strained tomatoes (I prefer ‘bionature’ strained tomatoes that come in a glass jar)
1-2 cups water
salt to taste

1. Toast curry powder and garam masala in a large pot or dutch oven over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute.
2.  Add a 1-2 Tbsp. olive oil and stir to mix.  Then add onions, stirring occasionally, until onions are caramelized, about 5-10 minutes.  Add celery and cook for about 5 minutes.
3. Add ginger and garlic, stirring constantly, until fragrant, about 30 seconds.
4. Add cauliflower, stirring to coat well with the spices.  Saute for 10 minutes, stirring occasionally.   You can add more olive oil if needed.
5. Add carrots and green beans, stirring to mix and cook for 5 minutes.
6. Add tomatoes and water, turn heat up for a few moments until liquid begins to boil, the turn back down to medium or medium high.  Cook until vegetables are tender.
7. Enjoy!

*Typically celery isn’t used in Indian dishes so if you want to be more traditional don’t use it, but I love celery so I add it.
** I have also made this recipe with eggplant and it is also delicious, although it is a much sweeter tasting dish.

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