Cauliflower Curry

Name: Cauliflower Curry (Golpi)
Yield: Serves 4
Cuisine: Afghanistan
Ingredients: 1 large brown onion, finely diced; 2 teaspoons curry powder; 1 teaspoon white sugar; 1 teaspoon chaar masalah; 250 ml (1 cup) boiling water; 1 tablespoon white vinegar; 4 large tomatoes, puréed in a blender; 3 dried bay leaves; 1 small cauliflower, broken into florets, large florets torn apart; 2 garlic cloves, crushed; 250 ml (1 cup) sunflower oil

Golpi

Preparation info

Serves
4

Difficulty
Easy

Appears in

Parwana

By Durkhanai Ayubi

Published 2020

About

Golpi is a curried cauliflower dish. My mother recalls that, in Afghanistan, cauliflowers were grown throughout the provinces, as in Laghman and Jalalabad, and made typical provincial winter fare. In this recipe, the cauliflower is softened in a tomato and onion sauce and is usually eaten alongside some simple challaw rice.

Ingredients

250 ml (1 cup) sunflower oil
1 large brown onion, finely diced

Method

Heat the oil in a medium saucepan over high heat, and fry the onion and garlic for 5 minutes, or until light golden. Add the spices, sugar, bay leaves and 1 teaspoon salt (or to taste), and cook, stirring occasionally, for 3 minutes, or until fragrant. Stir in the tomato and vinegar, bring to the boi

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Part of

The Plight of the Displaced

Reconciling Binaries

Fay

9 months ago from Australia

I cooked this exactly as stated and it worked very well without becoming mushy. The only thing I added was a squeeze of lemon at the end to brighten the dish. Flavour was good and would probably vary according to the quality of the tomatoes.

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