Spicy Cauliflower Curry
Recipe information
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Cooking:
25 min.
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Servings per container:
8
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Source:

Ingredients for - Spicy Cauliflower Curry

1. Salt - 1 teaspoon
2. Cauliflower, cut into florets - 2 medium heads
3. Ghee (clarified butter) - 2 tablespoons
4. Onion, finely chopped - 1 medium
5. Garlic, minced - 4 cloves
6. Ground cumin - 1 tablespoon
7. Cayenne pepper - 1 ½ teaspoons
8. Ground ginger - 1 teaspoon
9. Ground cinnamon - ½ teaspoon
10. Ground turmeric - ¼ teaspoon
11. Tomato sauce - 1 (15 ounce) can
12. Heavy whipping cream - ¾ cup
13. Ground paprika - 2 teaspoons
14. Curry powder, or more to taste - ½ teaspoon
15. Mushrooms, sliced - 1 (15 ounce) can
16. White sugar - 2 teaspoons
17. Salt - ½ teaspoon

How to cook deliciously - Spicy Cauliflower Curry

1. Stage

Fill a large pot with about 1 inch of generously salted water. Place a steamer in the bottom and bring water to a boil. Add cauliflower florets; cover and steam until tender, 6 to 8 minutes.

2. Stage

Remove from the heat, uncover, and allow to cool for 5 minutes. If cauliflower is not cooked to your preference, leave the cover on while it sits.

3. Stage

Meanwhile, heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in cumin, cayenne pepper, ginger, 1 teaspoon salt, cinnamon, and turmeric; saute for 2 minutes.

4. Stage

Stir in tomato sauce and bring to a boil. Reduce heat to low and simmer for 10 minutes. Mix in cream, paprika, and curry powder; cook and stir for 1 minute. Add mushrooms and return to a simmer. Cook, stirring often, until sauce has thickened, 10 to 15 minutes.

5. Stage

Add steamed cauliflower to the sauce. Mix lightly until completely coated. Taste and add sugar and up to 1/2 teaspoon salt, if needed.