Sure, I love cooking a wide variety of tasty and healthy recipes, but some of my favorite go-to recipes are my simple curry recipes. Even before I started cooking for myself I would grind up spices in a coffee mill to make my own curry powder. In my spice cabinet, it always seems like I’m running out of turmeric. What can I say? My love affair with curry recipes is too deep.
While I have been experimenting and perfecting my vegetable curry recipes, the only one that has been enjoying them was me. That is, until very recently and now I have slowly gaining converts. About a month ago, my parents decided to go on a diet and my dad needed some new slim-down recipes. I gave him my Cauliflower Curry recipe and he’s been cooking up big batches of the stuff ever since. My good friend needed a flavorful dish for a professional potluck that would be okay for a variety of diet restrictions. I gave him my Cauliflower Curry recipe and he said it was a smash success.
Now is this the most authentic Indian curry recipe around? Well, probably not, but I sure find it tasty. Plus, it’s very easy to make, and it’s adaptable for any taste or diet restriction. Enjoy!
(And remember, there’s plenty more curry recipes and Indian recipes on FaveDiets.com!)
- 1 head cauliflower
- 6 okra pods, washed and sliced
- 2 cups vegetable broth, plus more if needed
- 1 can garbanzo beans, well rinsed to remove any residual salt
- 3 cloves garlic, minced
- 3-4 tablespoons garam masala or curry powder, or to taste
- 2-3 tablespoons turmeric, or to taste
- 1 tablespoon red pepper, to taste (optional)
- Fresh cracked black pepper, to taste
- Salt, to taste (optional)
- 1 tablespoon cumin, to taste
- 2 teaspoons coriander, to taste
- 2 teaspoons cinnamon, to taste
- 1 teaspoon paprika (optional)
- 1/2 cup plain fat free yogurt or coconut milk, to taste
- Whole wheat bread crumbs or whole wheat flour (optional)
- Cook Basmati rice (optional)
- Wash and chop the cauliflower and the okra.
- In a large pot, boil the vegetable broth. Once the broth is boiling, add the cauliflower and okra and simmer for about 30 minutes, until the vegetables are tender.
- Open the garbanzo beans and rinse extremely thoroughly. Add the rinsed beans to the pot and simmer for about 10 minutes.
- Peel and mince the garlic and add to the pot.
- Add all the spices to the pot. Taste the mixture and then decide if more spice is needed.
- Add the yogurt or coconut milk and stir to combine.
- If the sauce is too runny for you, you can add bread crumbs, flour or plain Greek yogurt to thicken the mixture.
- Serve over Basmati rice, if desired
Use this recipe more as a guide than as a set-in-stone recipe. Cauliflower really works well as a receptacle for the strong spice flavors in this dish, but really a whole host of veggies work be great in this curry recipe. Potatoes? Zucchini? Butternut Squash? Lentils? Peas? All great choices. Also, let these spices serve merely as a guide. I like very spicy, very flavorful dishes, so I tend to go a little overboard when spicing my cauliflower curry. However, if you want to scale back the spice levels this dish will still be tasty.