Prep 30 mins
Cook 30 mins
This is not hot but nicely spiced, for more heat add another chopped chili. Can be served as a vegetarian main, or as side dish with other Indian dishes.
- 2 medium onions, peeled
- 3 tablespoons vegetable oil
- 1 green chili, deseeded and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon salt
- 1 large cauliflower, cut into florets
- 300 ml vegetable stock
- 1 tablespoon tomato puree
- 6 tomatoes, skinned and quartered
- fresh coriander (to garnish)
- Chop one of the onions and cook gently in half of the oil.
- Add the chilli and spices and cook for a minute.
- Add the salt and cauliflower to the pan, turn in the mixture then pour in the stock and the tomato puree.
- Bring to a simmer, cover and cook for about 10 minutes until almost tender.
- While the cauliflower is cooking in the curry sauce, slice the remaining onions into rings.
- Heat the rest of the oil in a frying pan and cook the onion rings until crisp and deep golden.
- Drain on kitchen paper.
- Add the tomatoes to the pan and cook for a further 3 minutes.
- Serve topped with the onion rings and garnish with fresh coriander.
This is the curry for me these days! I served this alongside some grilled chicken breast and had a cool cucumber and dill salad on the side. I made enough that I have a nice big Tupperware full for lunch in the office today. The only change I made was to add about 3 gloves of coarsely chopped garlic and a handful of Hungarian paprika. This dish is very versatile, you can add pieces of meat or fish to it to make it more of a main dish than a veggie side dish. I'm going to try it again very soon with some pieces of marinated chicken breast in there, should be delish! Thanks Annelies!
This is a wonderful curry. I used a combo of 1 cup greenpeas, a small cauliflower(cut into florets) and 2 tins of mushrooms(drained) and chopped into halves. I used mushrooms mainly because my mom was in a despo mood to have mushrooms for dinner tonight. She was actually craving for a mushroom-peas curry. I followed Momma Mirj and used 3 cloves of garlic. I did cut down on the oil by 1 tbsp..(I used 2 tbsps. only instead of 3). I did substitute the paprika with black pepper. For the stock, I immersed 2 cubes of Maggi vegetable stock with onions in 1 1/4 cups of water, boiled it until the cubes were totally dissolved in the broth and used it as required in the recipe. I did use a total of 1 tsp. and a little over half a tsp. of salt. Using freshly ground spices imparts so much more flavour to the dish, so that is something I'd like to mention that I used all freshly ground spices. You are so right when you say this is "nicely spiced". Its just great as it is! I loved the red colour of the curry and its aroma while it was cooking. This goes so well with hot Basmati rice. Made for a great meal for us and we did need one so much since we are going through a tough hour at the moment with my Grandmom's health being so low since a few days... The bottom line is that this made a great vegetarian dish and a wonderful dinner! THANK U so much for sharing a great recipe!
It is very good and tasty dish I want tosay that if we add green peas in it I think then it will look more attractive and more tasty