A simple cauliflower curry with cayenne and cumin. A combination of Indian spices transforms this simple vegetable dish into a delight for the senses. This authentic Indian curry recipe is both vegetarian and vegan.
This food is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese. The bad part is that large portion of the calories in this food come from sugars.
Ingredients of Cauliflower Curry
* Medium sized cauliflower- 1 (cut into florets)
* Large onion- 1 (chopped)
* Large tomato- 1 (chopped)
* Garlic- 3 flakes (crushed)
* Ginger- 1 small piece (grated)
* Red chili powder- 1 tsp
* Turmeric powder- 1/4 tsp
* Salt
* Oil
* Mustard seeds- 1 tsp
* Urad dhal- 1/2 tsp
* Chopped cilantro (coriander) leaves
Method of Cauliflower curry
Boil 2 cups of water with 1/2 tsp salt and a pinch of turmeric powder. Turn off the heat. Put the cauliflower florets in to the boiling water. Close the pan and leave it for 3 minutes. Then drain the water and wash the cauliflower thoroughl
Heat oil in a pan add mustard seeds. When it pops add the urad dhal and fry until golden. Add ginger, garlic and fry for few minutes. Then add the chopped onions and fry until it is translucent. Add the chopped tomatoes and mix well. Then put the cauliflower and fry for few minutes. Add red chili powder, turmeric powder and salt. Mix well and pour very little water. Lower the heat and cook until the gravy becomes thick. Garnish with chopped cilantro leaves.