Cauliflower and tomato curry is a healthy and robust vegan dinner that’s full of flavorsome spices that will fill your kitchen with warming aromas. Not to mention the exceptional job it does of filling bellies, too.
This curry is from Gujarat state, which has a predominantly vegetarian population. The tomato sauce, with flecks of coconut and spices, gets its zing from tamarind, a signature flavor in their cuisine. Midweek I do use ready-made curry pastes and spice mixtures such as garam masala, but this is one dish that especially benefits from freshly toasted and ground spices.–Jennifer Joyce
Cauliflower and Tomato Curry
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 dried long red chile (Kashmiri chile, if available)
- 2 medium (14 oz) onions 1 quartered, 1 thinly sliced
- 3 garlic cloves chopped
- 1 (2 inch) piece fresh ginger peeled and sliced
- 2 thumb-size green chile peppers 1 halved and seeded, 1 thinly sliced
- 1 1/2 tablespoons mild vegetable oil
- Salt and freshly ground pepper
- 1/2 teaspoon ground turmeric
- 2 teaspoons black or yellow mustard seeds
- 1 (14 ounce) jar or can of tomato passata (puréed tomatoes) *
- 1 3/4 oz tamarind purée
- 1 generous cup store-bought vegetable broth or homemade vegetable stock
- 2 tablespoons desiccated shredded coconut
- 1 medium (1 lb 2 oz) cauliflower cut into florets
- Fresh cilantro leaves
- Steamed rice
- Mango chutney
- In a small skillet over medium heat, toast the coriander seeds, cumin seeds, fennel seeds, and the dried chile until fragrant, 40 seconds to 2 minutes. Dump the toasted spices into a spice grinder and process until finely ground.
- In a blender or food processor, combine the quartered onion, garlic, ginger and the halved green chile and purée until smooth. If using a food processor, it may take several minutes for the mixture to become completely smooth.
- In a heavy-bottomed saucepan over medium heat, warm the oil. Add the sliced onion and the puréed onion mixture and season well. Cook, stirring occasionally, until beginning to brown, 10 to 12 minutes.
- Stir in the ground spices, turmeric, and mustard seeds and cook for 2 minutes.
- Add the tomato passata, tamarind purée, stock, and coconut and bring to a boil. Add the cauliflower, reduce heat to low, then simmer until the cauliflower is knife tender, about 25 minutes.
- Serve the curry with cilantro leaves, sliced green chile, steamed rice, and mango chutney.
*What is tomato passata?Passata is uncooked crushed tomatoes that have been strained to remove all the seeds and skins. It's also sold as "tomato purée" in North American grocery stores. Easily recognizable because it's the one that's sold in the tall, slim glass bottles, it's also thicker than tomato juice. It's smoother than crushed tomatoes and makes for thick, smooth sauces. If you're short on bottled passata, you can press canned crushed tomatoes through a sieve for the same result.
Recipe Testers' Reviews
This cauliflower and tomato curry had such a beautifully developed flavor that it tasted as though it had been simmering all day. The tender onions and fragrant toasted spice blend perfectly complemented the tender cauliflower. Much to my surprise, my kids gobbled it up and no one even commented that there wasn't any meat.
Maybe it's me, but while I never dislike cauliflower, I find that to be truly outstanding, it needs some serious spicing up. This cauliflower and tomato curry recipe does the job and more. Yes, there are faster and/or more hands-off ways to get your cauliflower to the table, but do you really want roasted cauliflower again? This curry is the answer to your cauliflower ennui. Sufficiently spiced to be stimulating, without being remotely tongue-scorching, it is beautifully balanced. Add a dal and rice, and you have a simple, yet delicious, vegetarian meal.
Originally published May 05, 2021