Cauliflower and Tomato Curry

By Leite's Culinaria

Ingredients

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 dried long red chile (Kashmiri chile, if available)
2 medium (14 oz) onions (1 quartered, 1 thinly sliced)
3 garlic cloves (chopped)
1 (2 inch) piece fresh ginger (peeled and sliced)
2 thumb-size green chile peppers (1 halved and seeded, 1 thinly sliced)
1 1/2 tablespoons mild vegetable oil
Salt and freshly ground pepper
1/2 teaspoon ground turmeric
2 teaspoons black or yellow mustard seeds
One (14-ounce) can tomato passata (puréed tomatoes)
1 3/4 oz tamarind purée
1 generous cup store-bought vegetable broth or homemade vegetable stock
2 tablespoons desiccated (shredded coconut)
1 medium (1 lb 2 oz) cauliflower (cut into florets)
Fresh cilantro leaves
Steamed rice
Mango chutney

Prep Time60mins
Cook Time45mins
Servings3

Instructions

In a small skillet over medium heat, toast the coriander seeds, cumin seeds, fennel seeds, and the dried chile until fragrant, 40 seconds to 2 minutes. Dump the toasted spices into a spice grinder and process until finely ground.

In a blender or food processor, combine the quartered onion, garlic, ginger, and the halved green chile and purée until smooth. If using a food processor, it may take several minutes for the mixture to become completely smooth.

In a heavy-bottomed saucepan over medium heat, warm the oil. Add the sliced onion and the puréed onion mixture and season well. Cook, stirring occasionally, until beginning to brown, 10 to 12 minutes.

Stir in the ground spices, turmeric, and mustard seeds and cook for 2 minutes.

Add the tomato passata, tamarind purée, stock, and coconut and bring to a boil. Add the cauliflower, reduce heat to low, then simmer until the cauliflower is knife tender, about 25 minutes.

Serve the curry with cilantro leaves, sliced green chile, steamed rice, and mango chutney.