This coconut-infused curry tastes fresh yet the flavors keep descending. And it’s endlessly variable: swap in green beans, eggplant, carrots, potatoes or a mix for the cauliflower. Slideshow:More Cauliflower Recipes
1 onion, chopped
3 small plum tomatoes
3 large garlic cloves
One 2-inch piece of ginger, peeled and chopped
1/4 cup coconut oil
2 teaspoons garam masala
1 teaspoon ground turmeric
1 head of cauliflower (1 1/2 pounds), cut into florets
1 long Indian green chile or Thai bird chile, sliced, plus more for serving
Steamed basmati rice, plain yogurt, and lime pickle, for serving
How to Make It
In a food processor, pulse the onion, tomatoes, garlic, and ginger until a paste forms. In a large, deep skillet, heat the oil. Add the onion paste, and cook over moderately high heat, stirring often, until the paste is thickened, about 10 minutes.
Add the garam masala and turmeric, and cook, stirring, until fragrant, about 1 minute. Add the cauliflower, chile, and 2 cups of water. Season generously with salt and pepper, and bring to a boil. Cover and cook over moderately low heat until the cauliflower is just tender, about 10 minutes. Serve with rice, yogurt, lime pickle, and sliced chiles.
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Review Body: Very tasty and fragrant. I added a fistful of green beans and carrots and served with a slice of lime. I would cut water in half, as I found the sauce to be watery. Other than that, a keeper!