This is an easy, authentic Indian curry full of bright, exotic flavor, and the perfect warm dish for a cool winter evening!
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon chili powder
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 large head cauliflower
3 tablespoons oil or ghee
1 inch piece ginger root, peeled, finely chopped
3 garlic cloves, minced
1 large jalapeno pepper, diced (remove seeds, if you don’t want a hot curry)
1 medium large onion, finely chopped
1 (13 1/2 ounce) can unsweetened coconut milk
Prepared Basmati rice
Combine garam masala, ground coriander, chili powder, ground turmeric, ground cumin, and salt together in a small bowl. Set aside.
Cut cauliflower and potato into medium sized cubes. Place in bowl and set aside.
Heat oil in a frying pan. Add jalapeno pepper, ginger garlic and stir for few seconds. Add chopped onions and sauté over medium heat until light golden brown.
Add coconut milk, spice mixture, and the cauliflower and potatoes. Stir well. Cook, uncovered, for five minutes or until mixture comes to a boil. Reduce heat to simmer, cover the pan and cook over medium heat until tender. Stir occasionally to prevent sticking to the bottom.
Serve over hot Basmati rice.
YIELD: Serves 4