Cauliflower Curry

The mild taste and slightly rough texture of cauliflower make it perfect to add to many dishes at this time of year. Rich in vitamin C, K, pantothenate, and folic acid, cauliflower is also excellent for helping with cholesterol health. You can use it as a mash in addition to or instead of potatoes, make lots of types of rice with it, or even make cauliflower steaks.

This recipe is a testament to my friend Padma who taught me so much about Indian cooking. Every time I wanted to learn how to make something she kindly and patiently invited me into her kitchen to guide me in learning to understand her cuisine. This recipe is one that I came up with for a quick and tasty curry. It's become a family favorite, I'm sure your family will love it too.

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Ingredients

2 C. red lentils, cleaned, washed, and cooked
2 T. olive oil
½ t. yellow mustard seeds
½ t. cumin seeds
1 large yellow onion, diced
2 cloves garlic, minced
1 t. ginger, grated
1 T. curry powder
1 t. ground turmeric
2 C. tomato sauce
½ cauliflower, cut into bite-sized pieces
1 t. sea salt
1 T. minced fresh cilantro

Instructions

The curry sauce is made while the lentils are cooking. If the lentils finish before the sauce is ready, take them off the heat and set them aside until it is time to add them to the sauce.
In a large saucepan heat the oil
When the oil is hot add the mustard and cumin seeds, stirring constantly cook for 1 minute
Add onion and sauté until onion is golden and slightly wilted
Add garlic, ginger, curry powder and turmeric, cook 1 to 2 minutes
Add tomato sauce and cauliflower
Reduce heat to medium-low, cover and cook until cauliflower is al dente, approximately 7-9 minutes
Add cooked lentils, sea salt and cilantro, cook 2-3 more minutes