Cauliflower tomato curry with jasmine rice

DISCLAIMER: this recipe will most likely make your house smell like an Indian spice market in New Delhi (not that I’ve been but I imagine it smells like this) and the picture looks like a pile of cat vomit but I swear this recipe is really tasty and worth the smell seeping into every nook and cranny in your house!! 🙂

Curry. Either you like it or you don’t. Or maybe you think you don’t because you’re too chicken shit to try it. If that’s you then step outside of your comfort zone and try this recipe! If you’ve tried curry and don’t like it well then kudos and carry on because this recipe isn’t for you. Honestly, this recipe was put together haphazardly not really knowing what the heck I was doing. It was a bit outside of my comfort zone as a cook, but I LOVE curry and anytime I have a craving I have to go out to eat because I don’t know how to make it at home. So here we are at an attempt to make a vegetarian curry. True curry chefs/lovers will probably scoff at this recipe, but for us novice curry cooks it turned out great! I used curry powder and then also threw in some turmeric, cumin, coriander, mustard seed, and some hot chili powder which are essentially the ingredients that curry powder is made of. I really didn’t measure any of the spices, just kept adding and tasting until it tasted “right”.

Here’s what you need:

1 head of cauliflower, cut into florets

7-8 campari tomatoes (I had them left over from the gnocchi recipe)

2-3 cloves of garlic, cut into this slices lengthwise

1 onion, chopped

curry powder/turmeric/cumin/ground coriander/ground mustard seed/salt/pepper/olive oil

jasmine rice (or brown rice or basmati)

Here’s what you do:

Cook your rice how you like it.

Blanche the florets in salted water. Once they’re tender, place into a hot pan with some oil. Brown the florets and then set aside.

In the same pan, saute onions until they become opaque, then add garlic. Saute for a few minutes and add tomatoes and spices. Just eyeball the spices. Golden rule: you can always add more (insert whatever ingredient here) but you can’t take away! Add a little water and let it all simma simma!

Add in your cauliflower and mix it up so it gets coated with the curry tomato mixture. Add more water if needed to get a nice paste consistency.

Serve over rice.

Like I said, the picture really looks like a pile of cat throw up (I blame the crappy iPhone camera) but it was a tasty meal and healthy!

Buon appetito!




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Categories: Main Dishes, Recipes, Side dishes, Vegetarian

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4 Comments on “Cauliflower tomato curry with jasmine rice”

  1. peter
    March 30, 2012 at 12:52 pm #

    Nice recipe. I love curry occasionally. I usually just use cumin, coriander, turmeric, a little cayenne and mustard seeds but leave out the commercial curry powder. At the end of cooking, I throw in some chopped cilantro and some lemon or lime juice to freshen it up.

  2. gincoolette
    March 30, 2012 at 10:25 am #

    i love this recipe. i use it for chicken, potatoes and whatever. i found it to bee good if you add ginger to it and serve it with some greek yogurt.

    • FoodieMel
      March 30, 2012 at 1:51 pm #

      Buono!! I wanted to add some ginger but I didn’t have any. Oh well!


  1. Indian-Spiced Cauliflower | Bookcase Foodie - May 30, 2012

    […] Cauliflower tomato curry with jasmine rice ( […]

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