This is a nice curry for a weeknight since it doesn’t involve too much heavy lifting. There are many versions in India, of course, but this one makes a substantial vegetarian meal.
The official name for this dish is “shahi” cauliflower curry. The word shahi roughly translates as “royal,” and it is indeed a royal dish!
Turmeric is the lead spice in this curry. It’s what gives the curry its sunny yellow color, and is well known for its anti-inflammatory properties. It’s the superfood of spices.
The official name for this dish is “shahi” cauliflower curry. The word shahi roughly translates as “royal,” and it is indeed a royal dish!
Turmeric is the lead spice in this curry. It’s what gives the curry its sunny yellow color, and is well known for its anti-inflammatory properties. It’s the superfood of spices.
Turmeric Cauliflower Curry Recipe
Ingredients
- 1 head cauliflower (about 1 3/4 pounds)
- 3 medium Yukon gold potatoes (about 1 1/4 pounds)
- 1 1/2 cups water
- 1 medium onion, coarsely chopped
- 1 poblano chili pepper, seeded and coarsely chopped
- 1 2-inch piece fresh ginger, sliced
- 1 teaspoon ground turmeric
- 2 teaspoons garam masala
- 1/2 teaspoon salt, or to taste
- 2 tablespoons olive oil
- 1 cup frozen green peas
- 12 cherry tomatoes, halved
- 1 cup plain yogurt
- 3 tablespoons chopped fresh cilantro
- 2 limes, quartered, for garnish
- Blender or food processor
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