I bought several fresh cauliflowers from the farmer’s market. I managed to cut them into manageable florets and washed and froze them in zip lock bags – all ready to cook.
Here’s a recipe for cauliflower curry I posted back in 2009 when I was new to blogging. This blog has grown since then and you will notice how my style of writing recipes has got better.
This is one of those curries you can cook in a jiffy. To make it a bit more colourful I added some frozen peas to the cauliflower.
Ingredients (serves 4):
- One medium cauliflower – washed and cut into small pieces.
- 2 or 3 tablespoons of sunflower oil (Most cooking oils are fine but try and use one which is low in saturated fats and trans fats)
- 1 tsp of cumin seeds
- 1 tsp. salt
- 1 tsp turmeric powder
- 1 tsp of ground cumin (jeera) powder.
- One cup of fresh or tinned tomatoes (I used ready made Passata with herbs)
- 2 cloves of garlic chopped finely
- small piece of ginger – grated finely
- 2 green chilies also finely chopped
- A small bunch of fresh coriander.
Method:
1. Heat the oil and add in the cumin seeds.
2. Once the cumin seeds go dark brown, add the cauliflower and frozen peas. Stir the mixture until all the vegetables are coated with the oil and cumin seeds.
3. Now add the spices – salt, turmeric and the ground cumin powder. Also add the ginger, garlic and green chillies which should be blended quite fine – almost like a paste if possible. Also add in a handful of chopped coriander. Stir this well.
4. Add 4 teaspoons of water, cover and cook in the microwave for 5 minutes, check and stir the vegetables. Cook again for 3 minutes and the cauliflower should feel soft by now. If not give it a minute or two extra.
5. Now add in the tomatoes. I used ready made tomato passata with herbs. If using fresh tomatoes, try blaching them first to remove the skin. Cook this for 2-3 minutes in the microwave.
6. Your curry should be ready to serve now.
6. Your curry should be ready to serve now.
How do you serve your gobi mutter curry?
