Cauliflower Curry Recipe
Creamy and Delicious Cauliflower Curry Recipe
Recipe:
Ingredients
Cauliflower
1 tbsp cumin
1 tbsp onion powder
½ tbsp salt
1 tbsp garlic powder
2 tbsp lemon juice
1 Cup coconut milk
Spice mix for frying
1/4 tsp cumin seeds
3 whole cardomon pods
1 small whole cinnamon
4 whole cloves
1 tbsp olive oil extra virgin
Curry:
5 large tomatoes
1/2 lemon juice
2 tbsp olive oil extra virgin
1 medium onion, diced
2 cloves garlic
1/2 inch ginger
½ tbsp cumin
1 tsp garam masala
½ tbsp coriander powder
1 vegetable bouillon
½ tbsp salt
½ tbsp tumeric powder
1 tbsp tomato paste
2 bay leaves
handful cilantro leaves
Instructions
Preparing Whole Spices
Place your spices in a small frying pan with a splash of olive oil. Fry for a few minutes or until fragrant. Leave aside. Alternative you can toast them for 10 minutes.
Preparation for Cauliflower Marinade
Cut your cauliflower into desired bite size pieces
Place all your ingredients for cauliflower marinade in a medium bowl.
Mix your prepared cauliflower into the bowl and coat evenly
Leave in fridge for at least an hour or overnight
When caulliflower is ready, preheat your oven to 375F and bake for 10 minutes. Turn oven to low broil, and continue to cook for 2 minutes. Remove from oven and put aside.
Preparation for Tomatoes (optional)
Bake your tomatoes for 40 minutes at 400F. Let it cool. Discard the skin. Add lemon juice and tomatoes to blender and blend.
Method for Curry
Coat your deep pan or pot with olive oil and let it warm to low-medium heat.
Add your chopped onions and let it caramelize to a light brown.
Lower heat, and add garlic and ginger and let it cook for an additional 5 minutes.
Add in your powdered spices and cook for an additional few minutes.
Add in your blended tomatoes and tomato paste and let it come to a boil. If you’re not blending, simply chop up the tomatoes and add them in this step. Cover and let the tomatoes sweat and release its juices.
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