Spicy Cauliflower Curry

Spicy Cauliflower Curry
Photo by Scott Phillips

Ingredients

  • 3 Tbs. ghee, clarified butter, or vegetable oil
  • 1 medium head cauliflower (about 2 lb.), cut into 2-inch florets (about 6 cups)
  • 1 2-inch piece fresh ginger, finely chopped
  • 1 2-inch piece cinnamon stick
  • ¼ cup roasted cashews, coarsely chopped
  • 1 large yellow onion, cut into large dice
  • 3 Tbs. raisins
  • + 13 more ingredients
    • 2 tsp. cumin seeds
    • 1 13-½ -oz. can coconut milk
    • ½ cup lower-salt vegetable or chicken broth
    • 1 Tbs. curry powder
    • 1 jalapeño, seeded if desired, and finely chopped
    • 3 medium cloves garlic, smashed and peeled
    • 1 28-oz. can diced tomatoes
    • ½ tsp. black mustard seeds
    • 2 tsp. fresh lemon juice; more to taste
    • 2 Tbs. coarsely chopped fresh cilantro
    • Kosher salt
    • 2 red bell peppers, cut into large dice
    • ½ cup plain yogurt

Heat the ghee in an 11- to 12-inch straight-sided sauté pan over medium-high heat until shimmering hot. Add the peppers, onion, jalapeño, ginger, spices, and 1 tsp. salt. Cook, stirring, until the vegetables begin to brown around the edges, about 5 minutes. Add the tomatoes and their juice, brot...

View full recipe at Fine Cooking

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