If you think curries are slow cooking, think again. This Quick Cauliflower Curry is one curry in a hurry. Once you’ve done the chopping, this light, bright tasting curry can be on the table in 20 minutes — great when you’re tired and want something nourishing and delicious fast. This dish is basically a stir-fry that uses South Asian cooking techniques. It’s worth noting that for this kind of cooking, Indian cooks use a ‘kadhai’, a pan that is very similar to a wok, so this idea is not as much of a crossover as it would first appear. And although it is great with chicken or fish as a side, you can also serve it with brown basmati rice and Ann’s Simple Dal for a tasty, protein packed vegetarian meal.
1. Parboil the cauliflower pieces for two to three minutes and set aside. Heat the coconut oil over a medium high flame in a wok or a wide sauté pan. Add the garlic and sauté until it starts to color.
2. Add the cauliflower florets and the jalapenos. Sprinkle with salt. Cook stirring for 1 minute.
3. Add the turmeric, cumin and cayenne. Cook stirring to coat the veggies. Add the cilantro, ginger, tomatoes, and the lime juice. Bring to a simmer. Lower the heat then cover.
4. Simmer for about 10 minutes or until the cauliflower is just soft. Taste for salt. Serve with lime wedges as a side, or a main with brown basmati rice.
Ann's Tips and Tricks
If you don’t have coconut oil on hand, use a neutral tasting oil like canola or grape seed.
You can make this without parboiling the cauliflower, but it takes longer to cook, and the flavors aren’t quite as bright.
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