Cauliflower Curry
Main Dishes • Indian
Description
Fresh spinach can also be used. However, since it does not need to be thawed, fresh leaves should be added along with the tomatoes and simmered for about 3–4 minutes.
Ingredients
- Salad Potatoes 2 pieces
- Cauliflower 1 piece
- Marinated cherries 5 oz
- Frozen spinach discs 5 oz
- Onion 1 head
- Grated Ginger Root 2 teaspoons
- Red Curry Powder 3 tablespoons
- Olive Oil 2 tablespoons
- Lemon 1 piece
- Coconut Milk 15 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Break the cauliflower into florets, and chop the potatoes and tomatoes.
Step 2
In a skillet, heat the olive oil over high heat, add the onion, and sauté, stirring constantly, until soft.
Step 3
Add the curry powder and grated ginger. Sauté for 1–2 minutes, stirring constantly.
Step 4
Add the coconut milk, cauliflower, potatoes, and the frozen spinach blocks. Reduce the heat to low and simmer the vegetables for 15–20 minutes or until the potatoes are cooked.
Step 5
Add the tomatoes and salt, and simmer for another 3 minutes.
Step 6
Turn off the heat and add the juice of one lemon. Stir well.
Step 7
Serve with basmati rice, garnished with cilantro.
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