The People's Reciplex

Cauliflower Tomato Curry

I recently cooked this excellent recipe and made some modifications to incorporate some of my tomato reduction experience.  Pre-cooked meat can easily be added at the end (when the cauliflower is being added).


  • 1 cauliflower cut roughly into bite-sized chunks
  • 2 onions, diced
  • 4 tomatoes, diced
  • 1 jalapeno, diced
  • 5 garlic cloves
  • 1 tsp ginger, scraped
  • 3 tbsp olive oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tsps coriander, ground
  • 2 tsps cumin, ground
  • 1 tsp red chili powder
  • 1/2 tsp turmeric power
  • salt to taste


  1. Bring pan to medium heat & add olive oil
  2. Add mustard seeds and cumin seeds and stir until aromatic and before they burn (this shouldn’t take long)
  3. Add onions & jalapeño and stir until softened but before they become transparent.
  4. Add garlic & ginger and stir until onions begin to turn transparent.
  5. Add tomatoes & mix.
  6. Mix spices (cumin, coriander, chili, turmeric & garam masala) into 1/3 cup of water and stir into pan.  This great trick from the source recipe prevents the spices from getting burnt.
  7. Increase to medium-high heat and cover for about 10 minutes (or until liquids reduce a little and the base is semi-solid).
  8. Reduce heat to medium low & add cauliflower & cilantro.
  9. Add salt (at least 1 tsp) & pepper (at least 1/2 tsp) to taste.
  10. Mix everything together and cover for about 10 minutes (until the cauliflower become soft).
  11. Serve with yogurt (yogurt really helps to draw out the flavors) and rice (or even quinoa).

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This entry was posted on Monday, August 25th, 2014 at 8:42 pm and is filed under entrees, vegetarian.

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