Amma's Cauliflower Tomato Curry
A simple and foregiving Indian vegetable curry recipe that welcomes everyone to the dinner table!
In this recipe, we start by infusing the Extra Virgin Olive Oil with whole Indian spices. Then, we marinate this with some aromatics like Garlic, Ginger, Onion and a few Tomatoes for a hint of sweetness. We then enhance the flavour of the dish by adding more ground Indian spices like Red Chili Powder, Garam Masala, Turmeric and Coriander powder. All of these flavours marrying perfectly with the cauliflower.
Serve this homemade Indian vegetable curry with some chapatis and you have an easy and wholesome dish for lunch or dinner on a hump-day!
Cauliflower Tomato Curry
Servings: 4 individual portion sizes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients & Utensils
Non-stick pan with a lid
1 cooking ladle
2 Tbsp Extra Virgin Olive Oil ("EVOO")
1 tsp Mustard Seeds
1 tsp Asafoetida
1 tsp Cumin Seeds
1-inch Ginger, minced
2 Garlic Cloves, minced
2 Green Chili Peppers
1 White Onion, diced into small rectangles
2 Roma Tomatoes
1 tsp Salt (adjust as per your taste)
1 tsp Red Chili Powder (adjust as per you taste)
1 tsp Turmeric Powder
1 tsp Garam Masala
1/2 tsp Coriander Powder (optional)
2 cups (680g) Cauliflower, cut into florets (you can use frozen/pre-cut florets too)
2 handful of fresh Cilantro/Coriander leaves, roughly chopped
Let's Get Cooking!
1. Add EVOO, Mustard Seeds, Asafoetida, and Cumin into the Non-stick pan on a low heat.
Cooking Tip: This process of infusing the EVOO with the whole Indian spices is called tempering. Use this technique the next time you are cooking!
2. Once the Mustard Seeds start popping, add the minced Ginger, Garlic, Chili Peppers, White Onion and Roma Tomatoes. Saute for 30 seconds then add 1 tsp of Salt. Increase the stove-top heat to a medium-low setting and continue to saute until the White Onions become glassy and transparent in colour.
Cooking Tip: Adding the Salt helps to cook the onions faster!
3. Once the Onions are glassy and transparent in colour, add all the remaining spices of Red Chili Powder, Turmeric, Garam Masala and optional Coriander Powder. Well combine all of the ingredients.
4.Next, add the Cauliflower florets and combine all the ingredients marinating the aromatics with the earthy spices; along with, the Cauliflower. You may need to adjust the stove-top setting to a medium-high heat.
5. After about 2 minutes, cover the cauliflower with a lid and decrease the stove-top setting to a medium heat. Allow the Cauliflower to cook for about 2 minutes before stirring the mixture. Repeat this step until the Cauliflower is thoroughly cooked.
Cooking Tip: At this point do a taste test! Tasting your dish will allow you to see if it needs more spice, salt, a squeeze of lime, or if it's just right!
6. Finally garnish your homemade Cauliflower & Tomato Vegetable Curry with roughly chopped cilantro/coriander. This can be served with some Chapatis, Naan or on a bed of Basmati Rice infused with Cumin seeds!
Notes
1. Storage: Store in a glass container/tupperware and allow the curry to cool completely before storing it in the fridge. This can be stored in the fridge for up to 1 week or batch meal-prepped and stored in the freezer for 2 weeks.
2. Variations: This recipe is very forgiving so add any veggies you have in your kitchen! Do you have some leftover green peas, potatoes, green beans or spinach? Throw them into this vegetable curry!
3. Substitutions: Adjust the Chili Peppers, Salt and Red Chili Power as per your taste preference.
4. Adjust any of the ingredients based on your dietary preferences.
DID YOU TRY THIS RECIPE?
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Or, send me an email 💌 chikkatikkadiaries@gmail.com
💜 Vidya
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