Name: Cauliflower Curry
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 head cauliflower (about 1 3/4 pounds) -; 3 medium Yukon gold potatoes (about 1 1/4 pounds) -; 1 1/2 cups water -; 1 medium onion, coarsely chopped -; 1 poblano chili pepper, seeded and coarsely chopped -; 1 2-inch piece fresh ginger, sliced -; 1 teaspoon ground turmeric -; 2 teaspoons garam masala -; 1/2 teaspoon salt, or to taste -; 2 tablespoons olive oil -; 1 cup frozen green peas -; 12 cherry tomatoes, halved -; 1 cup plain yogurt -; 3 tablespoons chopped fresh cilantro -; 2 limes, quartered, for garnish -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cauliflower Curry

1. 1 head cauliflower (about 1 3/4 pounds) -

2. 3 medium Yukon gold potatoes (about 1 1/4 pounds) -

3. 1 1/2 cups water -

4. 1 medium onion, coarsely chopped -

5. 1 poblano chili pepper, seeded and coarsely chopped -

6. 1 2-inch piece fresh ginger, sliced -

7. 1 teaspoon ground turmeric -

8. 2 teaspoons garam masala -

9. 1/2 teaspoon salt, or to taste -

10. 2 tablespoons olive oil -

11. 1 cup frozen green peas -

12. 12 cherry tomatoes, halved -

13. 1 cup plain yogurt -

14. 3 tablespoons chopped fresh cilantro -

15. 2 limes, quartered, for garnish -

How to cook deliciously - Cauliflower Curry

1. Stage

Boil the water: Bring a large pot of salted water to a boil.

2. Stage

Meanwhile, prepare the cauliflower and potatoes: While the water boils, cut the potatoes into 1 1/2-inch cubes. To prepare the cauliflower, use a chef's knife to cut a deep cross into the base of the cauliflower. Place your thumbs into the crevice and pull the head apart into 4 quarters. Stand each quarter upright, and slice off and discard the core and outer leaves. Break or cut the cauliflower into bite-size florets.

3. Stage

Cook the potatoes and cauliflower: Carefully transfer the potatoes into the boiling water and cook for 4 minutes. Add the cauliflower and cook for 10 minutes longer, or until the vegetables are tender. (Total cooking time is 14 to 15 minutes) Drain into a colander.

4. Stage

Make the curry sauce: In a blender or food processor, combine the water, onion, chili pepper, ginger, turmeric, garam masala, and salt. Puree until smooth.

5. Stage

Cook the curry sauce: Warm the olive oil in a large pot over medium heat. Add the sauce and cook for 2 minutes. Stir in the cooked cauliflower and potatoes. Taste and add more salt and garam masala, if you like.

6. Stage

Finish the dish: Stir the peas and tomatoes into the pot. Heat for 2 to 3 minutes, or until hot. Just before serving, stir in the yogurt and reheat gently (do not let it boil, or the yogurt may curdle.) Transfer to a serving dish and sprinkle with cilantro. Serve with lime wedges.