Cauliflower and Tomato Curry
This is a super simple, healthy dish with only 2 main ingredients – cauliflower and tomato – that pairs nicely with curd rice.
Cauliflower and Tomato Curry
| SERVINGS | COOKING TIME | DIFFICULTY |
| 1.5 cups | 20 minutes | Easy |
Nutrition Data for Cauliflower and Tomato Curry
| CARBOHYDRATES | PROTEINS | FAT |
| 15 grams Carbs | 6 grams Proteins | 18 grams Fat (of which just 4 grams is Saturated Fat) |
Ingredients for Cauliflower and Tomato Curry
| 1/2 head of cauliflower, chopped into small florets |
| 2 medium sized tomatoes, diced |
| 2 tablespoons extra virgin olive oil |
| 2 cloves garlic, finely chopped |
| 1 tsp cumin seeds |
| 1/2 tsp turmeric |
| 1/2 tsp salt (or to taste) |
| 1/2 tsp chilli powder (or to taste) |
| 4 tablespoons water |
Step by Step Directions for Cauliflower and Tomato Curry
- Heat the oliveoil in a deep bowl over a medium flame. Add the cumin seeds when the oil is hot (the seeds should crackle).
- Add the cauliflower (carefully, the oil may pop). Stir well. Cover and simmer on a low flame, stirring occasionally, until the cauliflower gets brown spots (~ 8 minutes).
- Add the remaining ingredients – tomatoes, garlic, turmeric, salt, chilli powder and water. Stir well. Cover and simmer, stirring occasionally, until the cauliflower softens and cuts easily with a knife (~ 5 minutes).
Tips
The water ensures the cauliflower and tomatoes don’t stick to the bottom and the steam helps with the softening. Keep an eye on on the vegetables, adding more water if required.
Extra Virgin Olive Oil is preferable to vegetable oil and rice bran oil.
