Mollie Katzen’s Cauliflower in Tomato Curry


From Vegetable Heaven

Mollie advises to put the rice on to cook before getting started with the dish.  When the curry is ready, the rice will be too!

1 medium potato, cut into small dice (I leave the peel on)
1 Tbsp olive, vegetable or peanut oil
1 1/2 cup chopped onion
4 thin slices fresh ginger, cut on the diagonal
1 1/4 tsp salt
1/2 tsp ground cumin
1/2 tsp turmeric
1/4 tsp allspice
1/2 tsp ground fennel
1 Tbsp minced garlic
1/2 cup water
4 cups chopped cauliflower (about 1 1/2 lbs)
28oz can crushed tomatoes

Place the potato in a medium-sized saucepan and cover with water. Bring to a boil and cook until tender. Drain and set aside.

Heat the oil in a large deep skillet. Add the onion, ginger and 1/2 tsp salt, and cook, covered, over medium-low heat for about 10 minutes. Add the spices and garlic, and saute for about 5 minutes. Stir in the water, cauliflower and another 1/2 tsp salt. Cover, and cook over medium heat for about 10 minutes, or until the cauliflower is tender.

Stir in the tomatoes, potatoes, and remaining 1/4 teaspoon salt. Cover again, and simmer for 10-15 more minutes over low heat.

Serve hot with brown basmati rice, plain yogurt, and toasted cashews.

Number of Servings: 8

Published in: on December 28, 2013 at 6:10 pm  Leave a Comment  

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