Indian Vegetarian Curried Cauliflower Food

INDIAN VEGETARIAN CURRIED CAULIFLOWER

Steps:

• Heat oil in a large skillet over medium heat. Add onion to the hot oil and cook until golden brown, about 5 minutes. Add cauliflower and mix into the onion. Continue cooking, stirring every 2 to 3 minutes, for 10 to 15 minutes more. Add garlic and cook 2 more minutes.
• Stir in crushed tomatoes, tomato sauce, curry powder, coriander, turmeric, cumin, and cayenne pepper. Cook and stir for 5 more minutes.
• Mix cream cheese into the skillet with the vegetables. Continue cooking until cauliflower is tender but still a little crunchy, 5 to 10 minutes more. Season with salt and mix in 2 tablespoons cilantro. Garnish with remaining cilantro before serving.

CAULIFLOWER CURRY RECIPE

Steps:

• Clean cauliflower and chop the florets to desired sizes. Optional - heat 3 cups water in a large bowl, add cauliflower florets to the slightly hot water. Leave it for some time. Rinse them under running water and drain them.
• Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add the curry leaves and fry for 30 seconds.
• Add onions and green chilli. Saute until pink or golden.
• Stir in ginger garlic and saute till a nice aroma comes out for about 30 to 60 seconds.
• Then add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
• Add turmeric, red chilli powder, garam masala and coriander powder. Saute for 30 to 60 seconds until the masala smells aromatic.
• Then add cauliflower florets and saute for 1 to 2 mins.
• Pour ½ to 1 cup water or coconut milk and give a good mix. I used 1 cup water at this step. Young cauliflower releases lots of moisture, so be careful not to add a lot of water at one time.
• Cover and cook until the cauliflower is tender but not mushy.
• If needed add more water or coconut milk to bring the curry to a desired consistency. I added half cup coconut milk at this stage.
• Taste the curry and add more salt if needed. Garnish cauliflower curry with coriander leaves.

CURRIED CAULIFLOWER AND POTATOES (ALOO GOBI)

Steps:

• Combine chilies, ginger, cumin seeds and mustard seeds in a small bowl.
• Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower.
• Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander.
• Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water.
• Top with remaining coriander and serve.

VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS

Steps:

• Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
• Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
• Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
• Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

CURRIED CAULIFLOWER OVER FRAGRANT EAST INDIAN BASMATI RICE

Steps:

• PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following the preparation instructions on Recipe #408115 (You may prepare the recipe on that page if desired, but follow only the BASIC RECIPE version): 2 cups water, 1/2 teaspoon salt, 1 teaspoon coconut oil or ghee or olive oil, 1-2 pinch ground cardamom, 1-2 pinch ground cinnamon, 1-2 pinch ground coriander, 1-2 pinch ground cumin, 1 cup basmati rice); KEEP prepared rice warmed on low heat.
• SLOWLY heat 2 tablespoons coconut oil or light olive oil in a 3 quart saucepan over medium-low heat.
• CHOP one medium onion, two medium tomatoes, and one seeded fresh jalapeno pepper; ADD to heated saucepan and stir as needed.
• MEANWHILE, trim the cauliflower florets into 1-inch pieces and add to saute mixture.
• STIR in 1/3 cup cashew pieces, 3 tablespoons chopped cilantro, 2 tablespoons ginger garlic paste, 2 teaspoons curry powder, 1 1/2 teaspoons garam masala, 1 teaspoon chili paste, 1 teaspoon unseasoned chili powder, 1 1/4 teaspoons sea salt, and 1 teaspoon sugar.
• COVER saucepan and cook mixture over medium low heat, stirring occasionally, until cauliflower is tender yet firm.
• SPRINKLE 3 tablespoons flour evenly over saute mixture; STIR until well blended.
• POUR in 1 (13.5 oz) can coconut milk and 1 cup milk.
• RAISE heat to medium and cook, stirring often, until thickened; STIR in 1 1/2 tablespoons plain yogurt; SEASON to taste with sea salt if needed.
• SERVE over steamed basmati rice; GARNISH very lightly with chopped fresh cilantro or flaked coconut if desired; ENJOY!