SPICY CAULIFLOWER CURRY

Spicy Cauliflower Curry image

If you enjoy a good and spicy curry, try this cauliflower recipe! It is so good you'll want to eat the entire batch!

Provided by Kris

Categories Main Dish Recipes Curries Vegetarian

Time 1h15m

Yield 8

Number Of Ingredients 17

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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

Steps:

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.

Nutrition Facts : Calories 178.2 calories, Carbohydrate 16.2 g, Cholesterol 38.8 mg, Fat 12.2 g, Fiber 5.6 g, Protein 4.9 g, SaturatedFat 7.2 g, Sodium 979.4 mg, Sugar 7.6 g