Cauliflower in tomato curry sauce

Votes: 2

Photo of the dish: Ryan Dausch

Time: 55 min.
Complexity: easily
Servings: 4 - 6

Cauliflower in tomato curry sauce - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the curry:

1/2 head of cauliflower, divided into florets
1 can (450 g) of rinsed and drained chickpeas
900 g plum tomatoes, quartered
3 ears of corn, from which the kernels need to be cut (about 2 tbsp.)
1/3 cup vegetable oil
1 chopped onion
4 finely chopped garlic cloves
2 tablespoons grated fresh ginger
1 finely chopped jalapeño pepper
2 tbsp tomato paste
1.5 tbsp. curry spices
1.5 tbsp garam masala spice mix
1 cinnamon stick
1/2 cup heavy cream
2 teaspoons of honey

For the yogurt and tomato dressing:

1 pureed tomato
Juice of 1 lime
3/4 cup 2% yogurt
1/3 cup chopped fresh cilantro
2 green onions, thinly sliced
Roasted or dried naan bread for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cauliflower, chickpeas, plum tomatoes, jalapeno pepper, ginger root, onions, garlic, tomato paste, curry, garam masala, cinnamon, corn, naan bread, cream, honey, cilantro

Cooking the dish according to the recipe:

Cooking curryHeat the vegetable oil in a saucepan over medium heat. Add the onion and cook until golden brown, about 8 minutes, stirring occasionally. Once the onion is cooked, add the garlic, ginger, and jalapeño pepper. Stir until it comes to a boil, about 1 minute, then add the tomato paste and continue stirring for 1 minute, until it dissolves.

Add curry powder, garam masala spices Add the cinnamon and stir for about a minute, until the spices darken. Add 2 cups of water, cauliflower, and chickpeas to the mixture. Bring to a boil, cover, and simmer for about 6 minutes, until the cauliflower is almost tender.
Add the chopped tomatoes to the pan and simmer for about 5 minutes, covered, until the tomatoes are soft. Add the corn, heavy cream, and honey. Simmer for about 7 minutes, until the cauliflower flakes easily when sautéed and the tomatoes are completely melted. Season with salt and remove the cinnamon stick.

Meanwhile, prepare the yogurt-tomato dressing: combine the pureed tomato, lime juice, yogurt, 1/4 cup of cilantro and green onion, and salt in a bowl. Drizzle the dressing over each serving of curry and sprinkle with the remaining herbs. Serve with naan bread.

Categories:

recipe / Vegetarian dishes / Main courses / Vegetables and mushrooms / Cabbage dishes / Main courses with cabbage / Cauliflower dishes / / Food Network - recipes / Indian cuisine

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