Cauliflower Curry

Main Courses


1 1/2 cups cauliflower florets
1/2 cup peas
1 medium onion (finely chopped)
2 medium tomatoes Diced
4-5 dry red chillies (for a spicy dish)
1/4 cup cashews
6 cloves garlic
2 inch piece of ginger
1/2 tsp cumin seeds
1 tsp garam masala
Salt to taste
Olive oil
1 tbsp cilantro finely chopped


Preheat oven to 350 degrees. Wash the cauliflower florets and steam or microwave for 2-4 minutes. Drain completely and set aside. In an oven safe dish, mix the steamed cauliflower with a drizzle of olive oil. Bake for 12 –15 minutes or until it turns crisp. Meanwhile, soak cashews and poppy seeds in hot water for 15 minutes. Heat 2 teaspoons of oil in a large pan, add dry chili peppers, ginger and garlic and fry them lightly. Then add finely chopped onions and sauté until onions become translucent. Add diced tomatoes and cook until the tomatoes turns soft. Allow the mixture to cool completely and then use a food processor or blender to mix into a smooth paste along with soaked cashew and poppy seeds. (Add a minimal amount of water if needed). Add the ground paste back to the pan, turn the heat to medium, and let it cook for 5 minutes. Add garam masala powder and cook for 3 more minutes. After that add 1/2 cup of peas (fresh or frozen) and 1/2 cup of water and cook covered for 2 minutes. Now add the baked cauliflower florets and simmer for 2-3 minutes. Serve as is, or over rice. Add finely chopped cilantro to garnish.

NOTE: Garam masala is a blend of ground savory spices common in North Indian cuisine and can be purchased at most major grocery stores.