Spicy Cauliflower Curry recipe
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Ingredients
- 1 teaspoon salt 2 medium heads cauliflower, cut into florets 2 tablespoons ghee (clarified butter) 1 medium onion, finely chopped 4 cloves garlic, minced 1 tablespoon ground cumin 1 ½ teaspoons cayenne pepper 1 teaspoon ground ginger ½ teaspoon ground cinnamon ¼ teaspoon ground turmeric 1 (15 ounce) can tomato sauce ¾ cup heavy whipping cream 2 teaspoons ground paprika ½ teaspoon curry powder, or more to taste 1 (15 ounce) can mushrooms, sliced 2 teaspoons white sugar ½ teaspoon salt
Nutrition Info
- 178.2 caloriescarbohydrate: 16.2 gcholesterol: 38.8 mgfat: 12.2 gfiber: 5.6 gprotein: 4.9 gsaturatedFat: 7.2 gservingSize: -sodium: 979.4 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Spicy Cauliflower Curry
Directions
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Fill a large pot with about 1 inch of generously salted water. Place a steamer in the bottom and bring water to a boil. Add cauliflower florets, cover and steam until tender, 6 to 8 minutes.
Remove from the heat, uncover, and allow to cool for 5 minutes. If cauliflower is not cooked to your preference, leave the cover on while it sits.
Meanwhile, heat ghee in a large skillet over medium heat. Add onion, cook and stir until translucent, about 5 minutes. Add garlic, cook and stir until fragrant, about 1 minute. Stir in cumin, cayenne pepper, ginger, 1 teaspoon salt, cinnamon, and turmeric, saute for 2 minutes.
Stir in tomato sauce and bring to a boil. Reduce heat to low and simmer for 10 minutes. Mix in cream, paprika, and curry powder, cook and stir for 1 minute. Add mushrooms and return to a simmer. Cook, stirring often, until sauce has thickened, 10 to 15 minutes.
Add steamed cauliflower to the sauce. Mix lightly until completely coated. Taste and add sugar and up to 1/2 teaspoon salt, if needed.