Recipe Cauliflower and Tomato Curry with Ginger

[karadekoolaid]

Ingredients:
1 small cauliflower, cut into florets
2 medium tomatoes, roughly chopped
1 tbsp tomato paste
100 mls water
1 medium onion, julienned
1 small hot pepper, minced
2 cloves garlic, minced
1" piece of ginger, cut fine and then julienned
1/2 tsp turmeric
2 tsps cumin powder
2 tsps coriander powder
Ghee or vegetable oil for frying
Salt
Cornstarch slurry for thickening
Coriander for seasoning


Method:

• Heat the ghee or oil in a pan and add the onion. Cook on medium until the onion wilts, about 4-5 minutes.
• Now add the garlic, ginger and hot pepper and stir. Cook for about 1-2 minutes.
• Add the spices and stir two or three times, then add the cauliflower, the chopped tomatoes, the tomato paste, the water and a tsp of salt. Mix well together and bring to a boil.
• Once the curry boils, turn the heat to medium low, put a lid on the pan and cook for about 10-12 minutes, until the cauliflower is tender. Uncover the pan and stir in the cornstarch slurry until the mixture thickens, which will be almost immediately.
• Serve with Basmati rice

 

[The Late Night Gourmet]

Excellent recipe that comes together easily, and can be made inexpensively. Very nice. No one else in my family would eat this, but I can see making a batch, freezing some of it, and using the rest as the mood strikes for my own enjoyment.