One of my favorite types of food is curry. Thai, Indian, Fusion flavors, I like it all! My husband’s and I both cant get enough of stews served over rice, so we always have one in weekly rotation. I have been making coconut based curries a lot lately, so I decided to switch it up a bit and make a tomato based, somewhat Indian-inspired curry dish.
Any cauliflower will work for this recipe, but I just love colored cauliflower, it’s so pretty! So I used a bag of frozen tri-colored cauliflower (found at Trader Joe’s) and simple curry spice to make this wholesome, warm, comforting, perfect for winter dish.
The cauliflower really lends a beautiful flavor once cooked and adds complexity to the dish. The potatoes add a comfort meal aspect. The carrots add a textured bite to the plate while providing a load of nutritional benefits (hello Vitamin K!).
I also added fresh turmeric and ginger, because I like the flavor that the fresh roots give. If you only have the dried, ground spice version, use that! I’ve tried it both with fresh and with the dried ground, and either will work perfectly well here.
I love cauliflower and think it’s a good idea to add this humble vegetable in whenever you can. Below I list a few known benefits and sources if you want to check them out!
A few facts about the benefits of cauliflower:
Cauliflower is incredibly dense in nutritional benefits.
It contains vitamin C, which has shown to increase bone density.
May prevent colitis and has positive effects on the gastrointestinal system
Cauliflower has a powerful ability to reduce blood pressure and lower bad cholesterol, while boosting good cholesterol (HDL) because of its high fiber content and because of its ability to bind bile acids (source).
Provides the body with antioxidant protection that aids in preventing cellular mutation and also reduced oxidative stresses. One of the antioxidants it contains, called indole-3-carbinol or I3C, is specifically known to reduce the risk of breast and other reproductive cancers, see here.
If you try this recipe, let me know how it goes! I hope you love it. 🙂
Beautiful, easy, Indian inspired curry dish that has warm and spicy flavors. Perfect for a winter evening, served over rice!
- 2 TBSP olive oil
- 3 cloves garlic, minced
- 1/2 onion
- 1/2 inch piece of ginger, minced (or sub 1 tsp ginger)
- 1 inch piece of turmeric root, minced (or sub 2 tsp turmeric)
- 3 TBSP curry powder
- 3 medium Yukon gold potatoes
- 3 carrots
- 5 cups cauliflower (or roughly 1 medium cauliflower)
- 2 14 oz cans of diced tomatoes
- 5 cups vegetable broth
- juice of 1 lemon, for finishing
- In a large stock pot, heat oil on medium/high heat. Add garlic and cook until fragrant and slightly browned, this should take about 3-4 minutes.
- Chop onion and add to pot, stirring to coat with the oil. Add in turmeric, ginger, and curry spice. Stir to combine in pot.
- Reduce heat to medium while you prep the other vegetables.
- Peel carrots and rinse well. Chop into bite sized rounds and add to the pot.
- Wash potatoes and peel. Chop into small cubes, about an inch wide and place in pot, stir to combine.
- Prepare cauliflower. If using a fresh cauliflower, cut out core and chop florets into pieces.
- Now put the 4 cups of broth, diced tomatoes, and the chopped cauliflower in and increase heat to high.
- Bring to a boil, then reduce heat to medium and cook for about 25 minutes until flavors are combined.
- Serve over rice. Top curry with squeezed lemon and chopped parsley as garnish as well as for added freshness.
- Cauliflower Curry will keep in the fridge for several days. To reheat, place on stove, medium heat for roughly 10 minutes until heated throughout.
Cauliflower Curry will keep in the fridge for several days. To reheat, place on stove, medium heat for roughly 10 minutes until heated throughout.