Name: Simple Vegetable Curry with Roasted Cauliflower
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 zucchini, quartered, browned in hot oil (optional), and cut into 2-inch/5-centimeter pieces; 2 cups/480 milliliters Vegetable Stock or store-bought broth, or more as needed; 2 teaspoons black mustard seed or more yellow mustard seed; Leaves and thin stems from 1 bunch cilantro, for garnish; 1 yellow bell pepper, seeded and sliced; 1 teaspoon cumin seeds; 1 teaspoon yellow mustard seed; 20 or so cauliflower florets; 1 teaspoon coriander seeds; 1 red bell pepper, seeded and sliced; 16 cremini mushrooms, quartered; 1 small butternut squash, peeled, seeded, and cut into ½-inch/1-centimeter dice; 7 tablespoons/105 grams unsalted butter; 1 (1-inch/2.5-centimeter) piece ginger, grated; 2 garlic cloves, roughly chopped; 1 teaspoon ground cardamom; 2 teaspoons ground turmeric; 6 whole cloves; ¾ cup/120 grams cashews, toasted and roughly chopped; 2 tablespoons all-purpose flour; ½ cup/120 milliliters sour cream

Preparation info

Serves
4

Difficulty
Medium

Appears in

From Scratch

By Michael Ruhlman

Published 2019

About

This is an excellent curry enhanced with whole toasted spices. All the vegetables except for the butternut squash are added toward the end so they don’t overcook. I like zucchini and summer squash, along with cauliflower that’s roasted ahead of time and used more as a garnish on top (though you could cook it in the curry as well). You could also add green beans, 10 minutes before the curry is done, for more color and a different texture. Of course, you could also add some