Cauliflower Curry

Ingredients for Cauliflower Curry

• 1 cauliflower
• 4-6 tablespoons of oil
• 1 tablespoon finely chopped ginger
• 1 teaspoon of Indian saffron (turmeric)
• 3 medium onions
• 3 cloves of garlic
• 1 red hot pepper
• Spices – 1 teaspoon cumin seeds or 1/2 (half) teaspoon cumin
• 1/4 (quarter) teaspoon of cinnamon
• 1/4 (quarter) teaspoon of coriander powder
• 1/4 (quarter) teaspoon powdered nutmeg
• 1/4 (quarter) teaspoon of black pepper
• 1.5 cups of cream
• 1.5 cups of yogurt
• 2 tablespoons of raisins
• 2 tablespoons finely chopped almonds
• 2 tablespoons chopped coriander

Cauliflower Curry Recipe Preparation

Slice the cauliflower and place it on the baking tray. Add 2-3 tablespoons of vegetable oil (it can be corn, sunflower, canola, I used coconut oil), a tablespoon of finely chopped ginger and 1 teaspoon of castor saffron (turmeric) on it, and put it in the oven at medium temperature for 45-50 minutes until it turns nicely browned. cook it.

While the cauliflower is cooking in the oven, slice 3 onions into thin crescent shapes, one red small hot pepper and 3 cloves of garlic finely. If you don’t want it hot, remove the seeds from the peppers. Put 2-3 tablespoons of oil in the pan, add onion, garlic, pepper and the following spices (cumin, cinnamon, coriander powder, nutmeg powder, black pepper) and cook for 15 minutes.

When the onions are cooked for 15 minutes, remove the pot from the stove and let it cool for 5-10 minutes.

Add 1 and a half cups of cream and 1 and a half cups of yogurt to the cooled onions, mix everything and set aside until the cauliflower comes out of the oven.

Add the beautifully fried cauliflower, which you took out in the oven, to the onions and turn on the stove. Add 2 tablespoons of raisins, a handful of finely cut almonds and a handful of chopped coriander herbs on it, and when it boils, reduce the heat and cook for 15-20 minutes until the cauliflower softens.

Serve with naan tortillas and, if the curry is bitter, ‘rayta’ tzatziki.