Cauliflower Curry

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

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

Asia
Afghanistan
Main course
Vegan
Gluten-free
Winter

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