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Turmeric Cauliflower Curry

Turmeric Cauliflower Curry
  • Meal


  • Cusine



1 head cauliflower

3 medium Yukon gold potatoes

1 1/2 cups water

1 medium onion, coarsely chopped

1 poblano chili pepper, seeded and coarsely chopped

1 2-inch piece fresh ginger, sliced

1 teaspoon ground turmeric

2 teaspoons garam masala

1/2 teaspoon salt, or to taste

2 tablespoons olive oil

1 cup frozen green peas

12 cherry tomatoes, halved

1 cup plain yogurt

3 tablespoons chopped fresh cilantro

2 limes, quartered, for garnish


Bring a large pot of salted water to a boil. While waiting for the water to boil, prepare the cauliflower and potatoes: Cut the potatoes into 1 1/2-inch cubes. To prepare the cauliflower, use a chef's knife to cut a deep cross into the base of the cauliflower. Place your thumbs into the crevice and pull the head apart into 4 quarters Stand each quarter upright, and slice off and discard the core and outer leaves. Break or cut the cauliflower into bite-size florets. Cook the potatoes and cauliflower: Carefully transfer the potatoes into the boiling water and cook for 4 minutes. Add the cauliflower and cook for 10 minutes longer, or until the vegetables are tender. (Total cooking time is 14 to 15 minutes) Drain into a colander. Make the curry sauce: In a blender or food processor, combine the water, onion, chili pepper, ginger, turmeric, garam masala, and salt. Puree until smooth. Cook the curry sauce: Warm the olive oil in a large pot over medium heat. Add the sauce and cook for 2 minutes. Stir in the cooked cauliflower and potatoes. Taste and add more salt and garam masala, if you like. Finish the dish: Stir the peas and tomatoes into the pot. Heat for 2 to 3 minutes, or until hot. Just before serving, stir in the yogurt and reheat gently (do not let it boil, or the yogurt may curdle.) Transfer to a serving dish and sprinkle with cilantro. Serve with lime wedges.