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Cauliflower Curry

I found this recipe while reading a blog that I follow and thought I’d try it with a red lentil soup that he also posted. I’ve made a few changes (like less onion since I have a guest who doesn’t like onions).

Cauliflower Curry

Ingredients

  • 3 tablespoons vegetable oil*
  • 1 tablespoon black mustard seeds
  • 1/2 medium onion, minced*
  • 1 1/2 teaspoons Kosher salt
  • 8 cloves garlic, minced
  • 1/4 teaspoon ground ginger*
  • 1 tablespoon turmeric powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper (or more, to taste)
  • pinch asafoetida powder
  • 1 large cauliflower cut into bite sized florets
  • 1/4 teaspoon garam masala*
  • 1/2 cup of water*
The * items are ones that I adjusted.
Directions
  1. Put the vegetable oil in a large pot over medium-high heat. When the oil is hot, add the black mustard seeds. Cook, until they change color which is less than a minute. Then add the onion and salt and lower the heat to medium.
  2. Cook the onion for about 5 minutes, stirring occasionally, until clear. Add the garlic and ginger then cook for another couple of minutes. Meanwhile, gather the turmeric, cumin, cinnamon, cayenne and asafoetida in a small bowl. Put the mixture of spices into the pot, stir, and immediately add the cauliflower.
  3. Toss the cauliflower with the spices, add 1/2 cup of water, and cover the pot loosely. Cook, stirring occasionally, until the cauliflower is completely tender but not falling apart, 15 minutes or so. I added more than the original 1/4 cup of water so that we could have more sauce.
  4. Stir in the garam masala and taste. I tasted the dry garam masala and found it to be quite spicy for my taste so I put less in than the original recipe called for. Click here for the Wiki article on garam masala.

What I learned:
  • It’s okay to adjust the spices to one’s taste
  • The garam masala has similar ingredients as some of the other spices so if I had used the amount in the original recipe, it would have been too spicy for me
  • The spices lose some of their spiciness when cooked but don’t depend on that to happen. Add a little at a time if you’re not sure
Enjoy! You only live once.
Click here for original recipe
Frontier Garam Masala Certified Organic, Salt Free Blend, 2-Ounce Bottles (Pack of 3)
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1 Comment so far

  1. Pingback: Indian Lentil Soup with Fenugreek « Simply Norma

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