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.
6. Your curry should be ready to serve now.
How do you serve your gobi mutter curry?