Ingredients
- Cauliflower Marinade:
- 1 head of cauliflower, diced and marinated (recipe below)
- 1 tablespoon ghee (sub. veg. oil)
- 1 tbsp vegetable oil
- 7 cloves garlic – smashed and diced fine
- 1 inch ginger – smashed and diced fine
- 3 green cardamom pods
- 4 whole cloves
- 1 inch piece of cinnamon
- 1/4 tsp. grated nutmeg
- 1 tablespoon cumin
- 1 tablespoon coriander powder
- 1 teaspoon turmeric
- 2 tablespoon fresh fenugreek leaves (leave out if you can’t find)
- 1 1/2 tablespoon garam masala
- 2 tablespoons tomato paste
- red chilli powder, to taste –taste as you add! Sometimes, less is more!!!!!
- juice of 1/2 small lemon
- 3 cups curry gravy base1 medium capsicum (green bell pepper)- sliced thinly
- 1 c. peas (frozen)
- 1/2 c. half & half (or add coconut milk)
- milk, as needed (sub. coconut milk)
- 1-2 tablespoons butter (or vegan butter substitute)
- 1 handful of fresh coriander (cilantro), chopped
- salt and pepper to taste
- fried onions, to garnish (optional)
- 1/4 cup yogurt
- 1/2 tbsp. fresh lemon juice
- 1 tsp. ground cumin
- 1 tsp. ground cinnamon
- 1/2 tbsp. paprika (this shouldn’t be hot. It’s mostly for color)
- 1 tsp. ground chile pepper (I use Kashmiri)
- 2 tsp. ground pepper
- 1 tbsp. minced fresh ginger
- 1 tsp. salt, or to taste
- approximately 1 lb. cauliflower– cut into bite size pieces
- Curry in a Hurry
- 1 tablespoon turmeric
- 1 tablespoon ground cumin
- 1 tablespoon coriander (seeds)
- 1 tablespoon fenugreek seeds
- 1 tablespoon paprika (this is not hot, it mostly just gives color)
- 1 small 1″ piece of cinnamon
- 3 cloves
- 1/4 tsp. ground nutmeg (optional)
- 2 green Cardamom pods- crushed
- 1 large bayleaf
- Mix all spices together in a bowl.
Preparation
Step 1
Combine all ingredients, except cauliflower, together in a bowl. Whisk until everything is mixed together. Add the cauliflower. Let the mixture marinate for at least 20 minutes, up to an hour.
When you’re ready to cook it, you can put it on skewers and grill it–or you can use your broiler. Heat the oven to Broil. Put the cauliflower pieces on a rack over a baking sheet lined with aluminum foil.
Put them in the oven and broil until they start turning a little black on the edges and look dry. The cauliflower won’t actually be dry and gross, the yogurt in the marinade will help keep that from happening
Curry:
Heat the ghee/oil in a large pan over medium high heat. Once it gets warm, add the cloves, cardamom, cinnamon, nutmeg, cumin, turmeric, coriander powder, and garam masala. Stir until everything becomes fragrant and dry.
Toss in the garlic and ginger. Cook for about a minute before adding the tomato paste, red chilli powder and fenugreek leaves. Stir everything together. It will be dry.
Add the butter and 3 cups curry gravy base and whisk everything together. Once it’s smooth, add the lemon juice and half & half. Transfer the curry to a blender and blend until smooth (this can be skipped if you don’t mind a few little chunks). Season with salt and pepper, to taste.
Add the cooked cauliflower, capsicum (green bell pepper) and peas. Let the curry simmer for about 15 minutes. It’ll thicken slightly, use milk to thin…if you’d like. Garnish with chopped coriander and fried onions. Serve with rice or rotis.