Easy vegetarian Cauliflower Curry with lots of anti-inflammatory Turmeric! With cauliflower, potatoes, tomatoes, and peas. 30 minutes.
- 1 head cauliflower (about 1 3/4 pounds)
- 3 medium Yukon gold potatoes (about 1 1/4 pounds)
- 1 1/2 cups water
- 1 medium onion, coarsely chopped
- 1 poblano chili pepper, seeded and coarsely chopped
- 1 2-inch piece fresh ginger, sliced
- 1 teaspoon ground turmeric
- 2 teaspoons garam masala
- 1/2 teaspoon salt, or to taste
- 2 tablespoons olive oil
- 1 cup frozen green peas
- 12 cherry tomatoes, halved
- 1 cup plain yogurt
- 3 tablespoons chopped fresh cilantro
- 2 limes, quartered, for garnish
1 Bring a large pot of salted water to a boil.
2 While waiting for the water to boil, prepare the cauliflower and potatoes: Cut the potatoes into 1 1/2-inch cubes. To prepare the cauliflower, use a chef's knife to cut a deep cross into the base of the cauliflower. Place your thumbs into the crevice and pull the head apart into 4 quarters Stand each quarter upright, and slice off and discard the core and outer leaves. Break or cut the cauliflower into bite-size florets.
3 Cook the potatoes and cauliflower: Carefully transfer the potatoes into the boiling water and cook for 4 minutes. Add the cauliflower and cook for 10 minutes longer, or until the vegetables are tender. (Total cooking time is 14 to 15 minutes) Drain into a colander.
3 Make the curry sauce: In a blender or food processor, combine the water, onion, chili pepper, ginger, turmeric, garam masala, and salt. Puree until smooth.
4 Cook the curry sauce: Warm the olive oil in a large pot over medium heat. Add the sauce and cook for 2 minutes. Stir in the cooked cauliflower and potatoes. Taste and add more salt and garam masala, if you like.
5 Finish the dish: Stir the peas and tomatoes into the pot. Heat for 2 to 3 minutes, or until hot. Just before serving, stir in the yogurt and reheat gently (do not let it boil, or the yogurt may curdle.)
Transfer to a serving dish and sprinkle with cilantro. Serve with lime wedges.