This flavorful tomato and cauliflower curry recipe is made with freshly ground spices, fresh chilies and ginger, and Hunt's® canned tomatoes. Created by Elizabeth Stark of Brooklyn Supper.
Recipe information
Total Time
40 minutes
Ingredients
1
1
1
3
1
3
4
2
1-2
1
1
3
28
1
2
1
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Preparation
Step 1
Using a spice grinder or mortar and pestle, grind cumin, coriander, and fennel seed.
Step 2
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.
Step 3
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.
Step 4
Spoon into bowls, garnish with cilantro leaves and a few grates of nutmeg. Serve with warm naan triangles.