Cauliflower Curry
Ingredients
- 1 head cauliflower
- 3 medium Yukon gold potatoes
- 1 1/2 cups water
- 1 medium onion
- 1 poblano chili poblano chili
- 1 2-inch) piece fresh ginger
- 1 teaspoon ground turmeric
- 2 teaspoons garam masala
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 cup green peas
- 12 cherry tomatoes
- 1 cup plain yogurt
- 3 tablespoons fresh cilantro
- 2 limes, limes,
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Instructions
- Bring a large pot of salted water to a boil.
- While the water boils, 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. (Total cooking time is 14 to 15 minutes) 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 (do not let it boil, or the yogurt may curdle.),Transfer to a serving dish and sprinkle with cilantro. Serve with lime wedges.
Source
Original recipe: View Original