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Zuza Zak's Weeknight Dinners: Cauliflower And Tomato Curry

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Ingredients
  Cauliflower 1 , cut into chunks, wash
  Onion 1 , chopped finely
  Garlic clove 2 , chopped finely (or more to taste)
  Ginger 10 Gram, peel and chopped
  Chilies 3 , wash and chopped
  Turmeric 2 Teaspoon (as needed)
  Curry powder To Taste (I used mild madras powder)
  Canned chopped tomatoes 1 Can (10 oz)
  Fresh coriander 3 Tablespoon, chopped finely
  Olive oil 3 Tablespoon, divided (as needed)
  Salt To Taste
Directions

GETTING READY
1. Preheat oven to 220 degrees.
2. In a bowl, combine oil, and turmeric. Blend well and pour on cauliflower. Mix well.

MAKING
3. Pop cauliflower in oven and cook for 8 minutes.
4. Place a pot on flame, pour oil and saute onion, garlic, ginger, and chilies. Cook on low heat until soften.
5. Add curry powder, turmeric and pour some water. Fry for a few minutes.
6. Pour in canned tomatoes and simmer for a couple of minutes.
7. Stir in salt and cauliflower. Add more water, if needed and cook for 5 minutes.
8. Add coriander after 4 minutes of cooking and stir well. Continue to cook for a minute.

SERVING
9. Serve hot with toasted naan bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4
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