Curried Cauliflower with Yogurt and TomatoesPosted: July 3, 2012
I have been a lover of Indian food from the time I was a little girl. While one of my all time favorite vegetarian cookbooks is Madhur Jaffrey’s World Vegetarian, I have also tinkered with some other Indian inspired recipes over the years. This is a variation of something I ripped out of Cooking Light magazine years ago. What I love so much about this recipe is the juxtaposition of warming spices and cooling yogurt. With that said, I couldn’t help tinkering with the original recipe. Instead of curry powder, I use curry paste. I also added a lot more tomato and used Greek yogurt. The end result is a yummy dish that you can eat for lunch or as a side with dinner.
1 Large onion, thinly sliced
2 tsp Extra virgin olive oil
1 Head of cauliflower, cut into small florets
2 Large tomatoes, large dice
1/2 C Greek yogurt ( My personal favorite is Fage 2%)
1 TBS Hot curry paste (Patak’s is what I use)
1 TBS Freshly grated ginger
1/4 C Water
1/4 C Cilantro, chopped
Salt and pepper to taste
Start by sauteing the onion in oil over medium heat, until translucent. Next, add the cauliflower through the water. Stir gently to combine. Turn the heat down to a simmer and cook covered for approximately 20 minutes, or until the cauliflower is tender. Season to taste with salt and pepper. Stir in the cilantro before serving.