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Tomato and Cauliflower Curry
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

A simple tomato and cauliflower curry recipe with big flavor. 

Recipe Type: Dinner
Author: Brooklyn Supper
Ingredients
  • 1 teaspoon cumin seed
  • 1 teaspoon coriander seed
  • 1 teaspoon fennel seed
  • 3 tablespoons ghee or neutral vegetable oil
  • 1 large yellow onion , trimmed, peeled, and diced
  • 3/4 teaspoon sea salt , divided (or to taste)
  • 4 cloves garlic , smashed and peeled
  • 2- inch section of ginger , peeled and minced (2 tablespoons)
  • 1 - 2 green chilies , seeded and sliced
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cayenne pepper
  • 3 medium potatoes , scrubbed and cut into a 1/2-inch dice
  • 1 28- ounce can Hunt's diced tomatoes
  • 1 medium head cauliflower , cored and cut into 3/4-inch florets
  • 2 tablespoons minced cilantro leaves
  • freshly grated nutmeg
Instructions
  1. Using a spice grinder or mortar and pestle, grind cumin, coriander, and fennel seed.
  2. Set a deep 10- to 12-inch skillet over medium-high heat. Add the ghee or oil, and when hot, add onions and 1/2 teaspoon sea salt. Cook, stirring often, until onions are tender and translucent, about 7 minutes. Stir in garlic, ginger, chilies, and spices, and cook for 3 - 4 minutes more.
  3. Add potatoes, Hunt's canned tomatoes, and 1/4 teaspoon sea salt, bring mixture to a boil, then turn down to a vigorous simmer, cover, and cook for 10 minutes. Add cauliflower, recover, and cook for 7 - 10 minutes more, or until potatoes and cauliflower are tender. Taste and add more sea salt as needed.
  4. Spoon into bowls, garnish with cilantro leaves and a few grates of nutmeg. Serve with warm naan triangles.