Turmeric Cauliflower Curry
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Category
Dinner
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Cusine
Indian
What do you need?
How to make?
Ingredients
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
Directions
Bring a large pot of salted water to a boil.
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.
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. Drain into a colander.
In a blender or food processor, combine the water, onion, chili pepper, ginger, turmeric, garam masala, and salt. Puree until smooth.
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.
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
Transfer to a serving dish and sprinkle with cilantro. Serve with lime wedges.