TOMATO AND CAULIFLOWER CURRY

Tomato and Cauliflower Curry image

Number Of Ingredients 16

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1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon fennel seed
3 tablespoons ghee or neutral vegetable oil
1 large yellow onion, trimmed, peeled and diced
3/4 teaspoon sea salt, divided
4 cloves garlic, smashed and peeled
2-inch section ginger, peeled and minced
1-2 green chilies, seeded and sliced
1 teaspoon ground tumeric
1/4 teaspoon ground cayenne pepper
3 medium potatoes, scrubbed and cut into a 1/2-inch dice
28 ounce can of Hunt's Diced Tomatoes
1 medium head cauliflower, cored and cut into 3/4-inch florets
2 tablespoons cilantro leaves, minced
1 freshly grated nutmeg

Steps:

Using a spice grinder or mortar and pestle, grind cumin, coriander, and fennel seed.
Set a deep 10- to 12-inch skillet over medium-high heat. Add the ghee or oil, and when hot, add onions and 1/2 teaspoon sea salt. Cook, stirring often, until onions are tender and translucent, about 7 minutes. Stir in garlic, ginger, chilies, and spices, and cook for 3 - 4 minutes more.
Add potatoes, Hunt's canned tomatoes, and 1/4 teaspoon sea salt, bring mixture to a boil, then turn down to a vigorous simmer, cover, and cook for 10 minutes. Add cauliflower, recover, and cook for 7 - 10 minutes more, or until potatoes and cauliflower are tender. Taste and add more sea salt as needed.
Spoon into bowls, garnish with cilantro leaves and a few grates of nutmeg. Serve with warm naan triangles.