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Nutrition Facts
Serving Size 1 (477g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock
Calories 210
Calories from Fat 99		(47%)
Amount Per Serving		%DV
	Total Fat 11.1g	17%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 6.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 367mg		15%
Potassium 1236mg		35%
Total Carbohydrate 26.1g		8%
	Dietary Fiber 8.9g	35%
	Sugars 13.1g
Protein 6.8g		13%
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Cauliflower and Tomato Curry

Recipe #59202 | 1 hour | 30 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Pets'R'us
Apr 10, 2003

This is not hot but nicely spiced, for more heat add another chopped chili. Can be served as a vegetarian main, or as side dish with other Indian dishes.

SERVES 4 (change servings and units)

Ingredients

2 medium onions, peeled
3 tablespoons vegetable oil
1 green chilies, deseeded and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1 large cauliflower, cut into florets
300 ml vegetable stock
1 tablespoon tomato puree
6 tomatoes, skinned and quartered
fresh coriander (to garnish)

Directions

1
Chop one of the onions and cook gently in half of the oil.
2
Add the chilli and spices and cook for a minute.
3
Add the salt and cauliflower to the pan, turn in the mixture then pour in the stock and the tomato puree.
4
Bring to a simmer, cover and cook for about 10 minutes until almost tender.
5
While the cauliflower is cooking in the curry sauce, slice the remaining onions into rings.
6
Heat the rest of the oil in a frying pan and cook the onion rings until crisp and deep golden.
7
Drain on kitchen paper.
8
Add the tomatoes to the pan and cook for a further 3 minutes.
9
Serve topped with the onion rings and garnish with fresh coriander.

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Featured Reviews for This Recipe

From: Ppaperdoll

On Apr 16, 2005

I made this when I was trying to use up some of my tomatoes, and it was really good. I added some frozen shrimp (because I was trying to use that up too) and didn't do the onion ring thing at the end. I didn't think it needed it. Even the kids liked it, (and they normally don't touch tomatoes!) I served it with rice, naan bread, and a lentil curry. Will definitely make it again!

0 people found this review helpful

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From: jdoe

On Jan 23, 2004

I really wanted to like this, but the flavors were washed-out tasting. My spices are fresh, so I'm not sure why it wasn't more flavorful. I left out the chili pepper, so I didn't expect it to be spicy at all, but I expected the other seasonings to result in a more flavorful curry. I added garlic, and topped with toasted cashews. The cashews were a nice addition for those of you who enjoy them.

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From: Mirj

On Apr 12, 2003

This is the curry for me these days! I served this alongside some grilled chicken breast and had a cool cucumber and dill salad on the side. I made enough that I have a nice big Tupperware full for lunch in the office today. The only change I made was to add about 3 gloves of coarsely chopped garlic and a handful of Hungarian paprika. This dish is very versatile, you can add pieces of meat or fish to it to make it more of a main dish than a veggie side dish. I'm going to try it again very soon with some pieces of marinated chicken breast in there, should be delish! Thanks Annelies!

3 people found this review helpful

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From: Roosie

On Dec 30, 2004

I am not going to give this any stars, because I left off the fried onions and the cilantro, both of which I think are probably very important to "make" this dish. All in all, it turned out well- nice flavors, although I am with the other reviewers who found it a bit watery, and I even used less liquid than called for. I though that the wateriness made the spices taste a little milder than they truly would. All-in-all it turned out well though, a very pretty dish with golden cauliflower in an orange sauce sparked with bright red tomatoes. I got really, really confused at step three where it says "puree"- you see, I read this as a verb, not as a noun, as it should be (refering to the tomato puree called for in the recipe) and I sat at the table for quite a few minutes trying to figure out why in the world I would puree this and how the next step (cook til tender) would make sense if this were pureed. Anyhow, just my anecdotes... I am looking forward to trying this again with the cilantro and fried onions- we're big fans of Indian food and cauliflower. I will however, try using less liquid.