Cauliflower curry

How to make cauliflower curry:

First put on a pot of rice. In a small saucepan, put 1 1/2 cups of rice and 3 cups of water. Cover and heat over high heat until the water boils; then turn the rice down to medium-low heat and keep cooking, covered, until the rice has absorbed all the water and gotten soft.

Meanwhile, make the curry sauce. Chop half a cauliflower and a bunch of green onions into bite-size pieces. Put 1/8 cup of olive oil in a wok. Add the chopped onions and cauliflower. While those cook, add 2 minced cloves of garlic, two teaspoons of fresh grated ginger, a teaspoon of cumin, half a teaspoon of cayenne pepper, half a teaspoon of coriander, half a teaspoon of turmeric, one teaspoon of salt, and half a teaspoon of black pepper. Stir after each addition.

When the cauliflower begins to get soft, add two cups of water and 1/2 cup of tomato sauce from your freezer, stir, and simmer until the cauliflower is entirely soft. Add another cup or two of water if the sauce begins to get dry. When the cauliflower is ready to eat, add a bunch of spinach and stir until the spinach is wilted. Serve over the rice, with full-fat Greek yogurt on the side.

Vegetarian or vegan?

Cauliflower curry is vegan and yummy and makes a good hot seasonal main dish in November! Though if you want it vegan, skip the Greek yogurt at the end.

Can I keep this for later?

Yes, cauliflower curry will be good reheated the next day or two, but it won’t freeze well.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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