Curry Cauliflower

IngredientsPicture 003

  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 tablespoons of curry powder (I used the HOT version from World Market)
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 14.5 oz. can diced tomatoes
  • 1 head cauliflower, cut into florets (about 1 pound)
  • 1 cup water
  • 2 14.5 oz. cans of chickpeas, drained and rinsed
  • 2 tablespoons tomato paste
  • 2 teaspoons salt
  • 1 cup coconut milk


  • In a large pot, heat the oil over medium heat.  Add onions, curry powder, and ginger.  Cook and stir until the onion is softened.
  • Add tomatoes, cauliflower, water, chickpeas, and tomato paste.  Reduce heat to low and simmer covered for 15 minutes.
  • Stir in coconut milk, add salt to taste, and cook uncovered for another 5 minutes.
  • Serve over basmati rice

Notes:  This dish was very spicy (from the curry powder used).  If you want a milder version, opt for a less spicy curry powder.  The original recipe didn’t call for coconut milk, but I thought the creaminess was needed to balance the spice.  Alternatively, raita would’ve done the same thing.  This makes a huge pot of curry — enough for 8 servings or so.


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