Cauliflower and Tomato Curry

Pets'R'us's Note:

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.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 medium onions , peeled
• 3 tablespoons vegetable oil
• 1 green chilies , deseeded and finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon paprika
• ½ teaspoon turmeric
• ½ 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)

Directions:

1. Chop one of the onions and cook gently in half of the oil.
2. Add the chilli and spices and cook for a minute.
3. Add the salt and cauliflower to the pan, turn in the mixture then pour in the stock and the tomato puree.
4. Bring to a simmer, cover and cook for about 10 minutes until almost tender.
5. While the cauliflower is cooking in the curry sauce, slice the remaining onions into rings.
6. Heat the rest of the oil in a frying pan and cook the onion rings until crisp and deep golden.
7. Drain on kitchen paper.
8. Add the tomatoes to the pan and cook for a further 3 minutes.
9. Serve topped with the onion rings and garnish with fresh coriander.

Reviews

[Mirj]

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!

[Charishma_Ramchandani]

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!

[geetu midha]

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