Tomato And Cauliflower Curry Recipe

Name: Tomato And Cauliflower Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon cumin seed; 1 teaspoon coriander seed; 1 teaspoon fennel seed; 3 tablespoons ghee or neutral vegetable oil; 1 large yellow onion, trimmed, peeled and diced; 3/4 teaspoon sea salt, divided; 4 cloves garlic, smashed and peeled; 2-inch section ginger, peeled and minced; 1-2 green chilies, seeded and sliced; 1 teaspoon ground tumeric; 1/4 teaspoon ground cayenne pepper; 3 medium potatoes, scrubbed and cut into a 1/2-inch dice; 28 ounce can of Hunt's Diced Tomatoes; 1 medium head cauliflower, cored and cut into 3/4-inch florets; 2 tablespoons cilantro leaves, minced; 1 freshly grated nutmeg

Servings: persons

1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon fennel seed
3 tablespoons ghee or neutral vegetable oil
1 large yellow onion, trimmed, peeled and diced
3/4 teaspoon sea salt, divided
4 cloves garlic, smashed and peeled
2-inch section ginger, peeled and minced
1-2 green chilies, seeded and sliced
1 teaspoon ground tumeric
1/4 teaspoon ground cayenne pepper
3 medium potatoes, scrubbed and cut into a 1/2-inch dice
28 ounce can of Hunt's Diced Tomatoes
1 medium head cauliflower, cored and cut into 3/4-inch florets
2 tablespoons cilantro leaves, minced
1 freshly grated nutmeg

1
Using a spice grinder or mortar and pestle, grind cumin, coriander, and fennel seed.
2
Set a deep 10- to 12-inch skillet over medium-high heat. Add the ghee or oil, and when hot, add onions and 1/2 teaspoon sea salt. Cook, stirring often, until onions are tender and translucent, about 7 minutes. Stir in garlic, ginger, chilies, and spices, and cook for 3 - 4 minutes more.
3
Add potatoes, Hunt's canned tomatoes, and 1/4 teaspoon sea salt, bring mixture to a boil, then turn down to a vigorous simmer, cover, and cook for 10 minutes. Add cauliflower, recover, and cook for 7 - 10 minutes more, or until potatoes and cauliflower are tender. Taste and add more sea salt as needed.
4
Spoon into bowls, garnish with cilantro leaves and a few grates of nutmeg. Serve with warm naan triangles.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 16 ingredients. The key ingredients include: 1 teaspoon cumin seed, 1 teaspoon coriander seed, 1 teaspoon fennel seed, 3 tablespoons ghee or neutral vegetable oil, and more.

Yes, Tomato And 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.

Tomato And Cauliflower Curry

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