Authentic Cauliflower Curry Recipe

Cauliflower Curry FeelGoodFoodie

WEBMar 23, 2019 · Instructions. Heat the oil in a large, heavy pot. Add the onions and cook until they're soft and translucent, about 5 minutes. Add …

1. Heat the oil in a large, heavy pot. Add the onions and cook until they're soft and translucent, about 5 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.
2. Add the cauliflower and potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and dish becomes very fragrant.
3. Next, add the canned tomatoes with their juices, chickpeas and coconut milk.
4. Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the sauce thickens.

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Cauliflower and Chickpea Curry RecipeTin Eats

WEBSep 28, 2016 · Add coriander, turmeric, cumin and paprika. Cook for 1 minute. Add chicken stock and tomato. Stir to combine, bring to simmer …

Rating: 4.9/5(37)
1. Heat oil in a large deep skillet or pot over medium high heat. Add garlic and ginger, cook for 1 minute. Add onion and cook for 6 - 8 minutes or until golden and caramelised.
2. Add coriander, turmeric, cumin and paprika. Cook for 1 minute.
3. Add chicken stock and tomato. Stir to combine, bring to simmer and cook for 5 minutes.
4. Add cauliflower and chickpeas. Cook for 15 minutes or until cauliflower is soft and sauce has thickened. If sauce is thickening too quickly (Note 3), put the lid on. Adjust salt to taste, and add sugar if using.

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Cauliflower Curry with Chickpeas and Peas The …

WEBDec 4, 2020 · Add the tomatoes, coconut milk, salt, and pepper to the pot and mix well. Add the cauliflower and bring the pot to a boil. Reduce …

1. Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until it turns golden, about 7 minutes. Add the ginger and garlic and cook for 2 more minutes. Add the curry powder and turmeric and cook for 1 minute more.
2. Add the tomatoes, coconut milk, salt, and pepper to the pot and mix well. Add the cauliflower and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes, until the cauliflower is tender.
3. Stir the chickpeas into the curry and serve with a little cilantro sprinkled over the top.

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