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Just made this curry. Looked beautiful, but tasted a bit bland. So after a little research I added some cumin and chili powder that I cooked in a little oil. Found in Indian dishes all spices should be cooked first. Will definitely make again, but instead of pureeing spices, I will cook in some olive oil first. After doctoring, this tasted as good as it looked. Also, was a bit watery so I thickened with some flour.
Thanks for the feedback, Elaine!
Sadly my curry did not turn out well. I blended the ingredient for the curry but it tasted bitter even after adding more spices. Maybe instead of blending it raw sauteing it first and roasting the poblano pepper will change the taste. Maybe some garlic! I had to improvise a lot after that and even added some chicken opted out of the yogurt and decided to do coconut for a richer taste.
Love your site, and appreciate the newsletters very much!
We found this to be extremely bland for our tastes, though it looked just beautiful! To use it up, I created a puréed soup by adding browned onions, toasted cumin, coriander, red Indian pepper, and curry powder, salt and pepper, and chicken stock.
Hi Jan, thanks for your feedback! Usually when people tell me something is bland I suggest they need to add more salt. Not enough salt is almost always the culprit. Though sometimes people’s spices aren’t as fresh and strong as they could be. Then again, everyone has a different tolerance to spice levels. Sounds like you found a good solution with turning the dish into a soup. I might suggest if you make it again, to just increase the amounts of spices (and salt).
That’s such a good idea for using up the leftovers! Yum!
Hi Jan, I agree with what Elise said–perhaps you could bump up the spices to your taste and add salt. In addition, the lime wedges add a kick at the end, so don’t leave them out. I love that you turned this into a soup!
This was very good. I used ghee (clarified butter) instead of olive oil, and found that it needed quite a bit of salt. Wonderful curry flavor, will make again.
What a beautifully presented recipe and site. Thank you Sally. Will definitely pick up some cauliflower next trip to grocers specifically to make your recipe (=
This looks delicious! Do you think it would work to use coconut milk as a substitute for the yogurt?
Hi Gina, Absolutely you could use coconut milk instead of yogurt, or even coconut yogurt if you like.
Thank you! I made this a couple nights ago with coconut milk and it was very tasty!
Do you peel the ginger? And where does one get the garam masala? I’ve never heard of it. Thanks for cauliflower tip!
HI Robert, You don’t have to peel the ginger (unless you want to.) It has thin skin and gets pureed in the blender anyway. Garam masala is a ground spice blend that typically includes ginger, coriander, cumin, black pepper, cardamon, cloves and Cayenne pepper, but combinations vary. You can find it in the spice section of many supermarkets. Sally
i’m always looking for tasty recipes using turmeric. thanks sally!
Oh what was your restaurant called? I went to IU! Lived there 2001-2005. I miss bloomington.
It was way before your time, Lauren :) It was called The Tao, and it was a vegetarian restaurant.
This looks like a great idea for my (so far futile or unwelcome) attempts at Meatless Mondays. Now if only I could find cauliflower for cheap. Maybe it would work with frozen…
I think it’s worth a try with frozen, with the only caveat being that the cauli might not have quite as good texture than it would if you used fresh.