Best Tomato And Cauliflower Curry Recipes

Cauliflower and Tomato Curry image

Provided by PetsRus

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 medium onions, peeled
3 tablespoons vegetable oil
1 green chili, deseeded and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1 large cauliflower, cut into florets
300 ml vegetable stock
1 tablespoon tomato puree
6 tomatoes, skinned and quartered
fresh coriander (to garnish)

Steps:

Chop one of the onions and cook gently in half of the oil.
Add the chilli and spices and cook for a minute.
Add the salt and cauliflower to the pan, turn in the mixture then pour in the stock and the tomato puree.
Bring to a simmer, cover and cook for about 10 minutes until almost tender.
While the cauliflower is cooking in the curry sauce, slice the remaining onions into rings.
Heat the rest of the oil in a frying pan and cook the onion rings until crisp and deep golden.
Drain on kitchen paper.
Add the tomatoes to the pan and cook for a further 3 minutes.
Serve topped with the onion rings and garnish with fresh coriander.

Tomato and Cauliflower Curry image

Number Of Ingredients 16

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.