Cauliflower in Curry Tomato Sauce

Cauliflower in curry tomato sauce – a detailed recipe at готовления. Photo of the dish:Ryan Dausch Time: 55 min. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For curry:

• 1/2 head of cauliflower, divided into inflorescences
• 1 can (450 gr.) Washed and dried chickpeas
• 900 gr. sliced plum tomatoes into quarters
• 3 ears of corn from which to cut the grains (approximately 2 Art.)
• 1/3 Art. vegetable oil
• 1 chopped onion
• 4 chopped garlic cloves
• 2 tbsp. l grated fresh ginger
• 1 finely chopped jalapeno peppers
• 2 tbsp. l tomato paste
• 1.5 tbsp. l seasoning curry
• 1.5 tbsp. l spice mixes garam masala
• 1 cinnamon stick
• 1/2 tbsp. fat cream
• 2 tsp honey

For dressing with yogurt and tomatoes:

• 1 grated tomato
• 1 lime juice
• 3/4 Art. 2% yogurt
• 1/3 Art. chopped fresh cilantro
• 2 feathers finely chopped green onions
• Toasted or dried naan flat cakes for serving

Recipes with similar ingredients: cauliflower, chickpeas, tomatoes plum, jalapeno peppers, ginger root, onions, garlic, tomato paste, curry, garam masala, cinnamon, corn, tortillas naan, cream, honey, cilantro

Recipe preparation:

1. Cooking Curry: Heat vegetable oil in pan to medium temperature. Add onions and fry until golden color for about 8 minutes, stirring slightly. To the finished onion add garlic, ginger and hot jalapenos. Stir until boil for about 1 min., then add the tomato paste and continue stir for 1 min. until it dissolves. Add powder curry, spices garam masala and cinnamon and stir for about a minute, until the spices darken. In the resulting mixture, add 2 tbsp. water, cauliflower and chickpeas. Bring to a boil, cover and cook for about 6 minutes. until cauliflower is almost soft.
2. Add chopped tomatoes to the pan and simmer for about 5 minutes. приopen the lid until the tomatoes are soft. Add the corn fat cream and honey. Stew for about 7 minutes, until cauliflower will be easy to separate from the knife, and the tomatoes are not completely will dissolve. Salt and remove the cinnamon stick. Meanwhile prepare a dressing of yogurt and tomatoes: for this, mix in bowl mashed tomato, lime juice, yogurt, 1/4 tbsp. cilantro and green onions, add salt. Pour the resulting dressing every a serving of curry and sprinkle with the remaining herbs. Serve with a tortilla naan.