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Ingredients
- 2 teaspoons olive oil
- 2 cups thinly sliced onion
- 2 tablespoons finely chopped peeled fresh ginger
- 2 tablespoons Mild Curry Powder
- 1 tablespoon minced garlic
- 10 cup cauliflower florets (2 medium heads)
- 1 cup chopped seeded peeled tomato
- 1 cup whole-milk yogurt
- 1/2 cup finely chopped cilantro stems
- 1 teaspoon salt
- 8 lemon wedges (optional)
- Cilantro sprigs (optional)
Details
Servings 8
Adapted from myrecipes.com
Preparation
Step 1
Heat the oil in a Dutch oven over medium-high heat. Add onion and ginger; cover and cook 3 minutes, stirring frequently. Reduce heat to medium. Add Mild Curry Powder and garlic; cook 30 seconds, stirring constantly. Add cauliflower and next 4 ingredients (cauliflower through salt), stirring well to combine. Bring to a boil (yogurt will curdle); cover, reduce heat, and simmer 20 minutes or until cauliflower is tender. Serve with lemon wedges and cilantro sprigs, if desired.
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