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Spicy Cauliflower Curry

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Serves 4

  • by from Fine Cooking
    Issue 131

Cumin, curry powder, fresh ginger, and garlic infuse cauliflower with their aromatic flavors in this vegetarian main dish. Serve it with rice or naan.

  • 3 Tbs. ghee, clarified butter, or vegetable oil
  • 2 red bell peppers, cut into large dice
  • 1 large yellow onion, cut into large dice
  • 1 jalapeño, seeded if desired, and finely chopped
  • 1 2-inch piece fresh ginger, finely chopped
  • 1 Tbs. curry powder
  • 2 tsp. cumin seeds
  • 1/2 tsp. black mustard seeds
  • 1 2-inch piece cinnamon stick
  • Kosher salt
  • 1 28-oz. can diced tomatoes
  • 1/2 cup lower-salt vegetable or chicken broth
  • 3 Tbs. raisins
  • 3 medium cloves garlic, smashed and peeled
  • 1 13-1/2 -oz. can coconut milk
  • 2 tsp. fresh lemon juice; more to taste
  • 1 medium head cauliflower (about 2 lb.), cut into 2-inch florets (about 6 cups)
  • 1/2 cup plain yogurt
  • 1/4 cup roasted cashews, coarsely chopped
  • 2 Tbs. coarsely chopped fresh cilantro

Heat the ghee in an 11- to 12-inch straight-sided sauté pan over medium-high heat until shimmering hot. Add the peppers, onion, jalapeño, ginger, spices, and 1 tsp. salt. Cook, stirring, until the vegetables begin to brown around the edges, about 5 minutes.

Add the tomatoes and their juice, broth, raisins, and garlic and cook over medium heat, adjusting the heat as needed, until thickened, about 10 minutes.

Stir in the coconut milk and lemon juice, turn the heat down to medium low, and cook, stirring occasionally, until thickened, about 15 minutes.

Add the cauliflower, cover, and cook, stirring occasionally, until just tender, 10 to 15 minutes.

Remove the cinnamon stick. Season to taste with salt and more lemon juice. Serve garnished with the yogurt, cashews, and cilantro.

nutrition information (per serving):
Calories (kcal): 520, Fat (kcal): 37, Fat Calories (g): 320, Saturated Fat (g): 26, Protein (g): 13, Monounsaturated Fat (g): 4, Carbohydrates (mg): 43, Polyunsaturated Fat (mg): 1.5, Sodium (g): 830, Cholesterol (g): 35, Fiber (g): 12,

Photo: Scott Phillips

AMAZING! For a vegan dish, simply forego the yogurt. Substitute any nuts you have in the pantry. Serve w/ brown rice and for the carnivours, make a little chicken marbella to go along... (made this 3 times already)

Ok, 5 stars with the extra pepper! I read the other 2 reviews and went with an extra kick since I know I like it. I halved the recipe but used a large jalepeno, seeds and all. I served it over bamboo rice and had a serving left over (and I had a generous serving!) The flavors were very nicely married but be sure to use FRESH curry powder (always use fresher dried herbs anyway, you will be amazed!) I love Penzy's spices !! I made this for my daughter and myself, but I know my hubby would like this one.

I cooked this, following the recipe except for 1: using pistachio nuts instead of cashews for garnish. And 2: using a shot of Sriracha instead of jalapenos which I did not have. It turned out to be an excellent dish. Some leftovers were also very good with a gentle reheat. (Don't add the yogurt until dressing the individual servings if you expect leftovers). I recommend this dish and expect to cook it again for my friends.

We had this for dinner tonight as a side dish and it was simply amazing. I don't have experience with curry recipes and was quite intrigued with the ingredients. With the exception of swapping currants for raisins, I made the recipe to the letter and we were blown away by the flavors! The cilantro, yogurt, and cashews made it even more better so don't skip the garnishes. If you have a head of cauliflower, you must make this recipe!!

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