Cauliflower Curry Recipe

Name: Cauliflower Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red onion, diced; 2 teaspoons coriander seeds; 1 teaspoon cumin seeds; 1 cup water; 2 tablespoons vegetable oil; 1 small jalapeno, thinly sliced; One 2-pound head of cauliflower, cut into 1-inch florets; Kosher salt; 1 medium tomato, seeded and diced; 2 tablespoons minced cilantro

Servings: persons

1 large red onion, diced
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 cup water
2 tablespoons vegetable oil
1 small jalapeno, thinly sliced
One 2-pound head of cauliflower, cut into 1-inch florets
Kosher salt
1 medium tomato, seeded and diced
2 tablespoons minced cilantro

1
In a blender, puree half of the diced onion with the coriander and cumin seeds and 1/4 cup of the water.
2
In a large skillet, heat the vegetable oil.
3
Add the remaining diced onion and the jalapeno slices.
4
Cook the vegetables over moderately high heat, stirring a few times, until the onion begins to brown, about 5 minutes.
5
Scrape in the onion puree from the blender.
6
Pour 1/4 cup of the water into the blender; swirl it around, then pour it into the skillet.
7
Cook over moderate heat, stirring occasionally, until the onion sauce begins to stick to the bottom of the skillet and turn brown, about 10 minutes.
8
Stir in the remaining 1/2 cup of water, scraping up the browned bits from the bottom of the skillet.
9
Stir in the cauliflower and season with salt.
10
Cover and cook over moderately low heat, stirring occasionally, until the cauliflower is tender, about 30 minutes.
11
Stir in the diced tomato and the minced cilantro and cook until warmed through, about 1 minute.
12
Serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large red onion, diced, 2 teaspoons coriander seeds, 1 teaspoon cumin seeds, 1 cup water, and more.

Yes, Cauliflower Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Curry

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