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Cauliflower Curry

serves 6

Ingredients

  • Olive oil
  • Salt and pepper
  • 1 large cauliflower, cut into small florets
  • 6 cloves garlic, smashed
  • 2-inch piece of ginger, peeled and cut into 4 wedges
  • 1 yellow onion, diced
  • 2 jalapeños, seeded and diced
  • 2 red bell peppers, largely diced
  • 1 teaspoon cumin
  • 1 teaspoon red chili powder
  • ½ teaspoon coriander
  • ½ teaspoon turmeric
  • 1 large gold potato, cut into ½-inch cubes
  • 14.5-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 14.5-ounce can chickpeas, drained and rinsed
  • 14.5-ounce can coconut milk
  • 2 teaspoons garam masala
  • Chopped cilantro

Directions

  1. In a 400° oven, roast the cauliflower with olive oil, salt, and pepper, until it begins to char, about 20 minutes
  2. Meanwhile, in a large dutch oven, sauté the garlic and ginger on medium-low heat until fragrant, about 1 minute
  3. Add in the onion and cook until it begins to soften, about 3 minutes
  4. Add in a little more oil, the diced peppers, cumin, chili powder, coriander, and turmeric, and mix well
  5. Cook for another minute to allow the spices to bloom. Add in a splash of veggie broth or water if the the spices are sticking to the bottom
  6. Add in the potatoes and sauté for about 5 minutes, mixing occasionally
  7. Add tomatoes and tomato paste and continue cooking for another few minutes to cook off the raw tomato taste
  8. Add in the chickpeas, coconut milk, and salt to taste
  9. Cook on low, covered, until the potatoes are just fork tender, about 20 minutes. The chickpeas should also be done by this point
  10. Add in the roasted cauliflower and garam masala and continue cooking, uncovered, for about 5-10 minutes to let the curry thicken
  11. Remove the ginger pieces, top with fresh cilantro, and serve over rice