Easy vegetarian cauliflower curry with lots of turmeric!
Potatoes, tomatoes, and peas join the cauliflower in this dish that takes just 30 minutes to make.
Many years ago, I ran a vegetarian restaurant in Bloomington, Indiana.
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One of our Indian friends and customers gave me this recipe, which Ive revised over the years.
(Thank you, Santosh, wherever you are!)
This is a nice curry for a weeknight since it doesnt involve too much heavy lifting.
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There are many versions in India, of course, but this one makes a substantial vegetarian meal.
The official name for this dish is “shahi” cauliflower curry.
The wordshahiroughly translates as “royal,” and it is indeed a royal dish!
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Turmeric is the lead spice in this curry.
It’s what gives the curry its sunny yellow color, and there’s evidence that it hasanti-inflammatory properties.
It’s the superfood of spices.
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Slice away the core and outer leaves.
Then, with a paring knife, cut between the little branches to make florets.
While the water boils, cut the potatoes into 1 1/2-inch cubes.
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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.
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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.
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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.
Transfer to a serving dish and sprinkle with cilantro.
Serve with lime wedges.
