Name: Afghan Cauliflower Curry
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: India
Ingredients: 2 onions, chopped; 3 tablespoons olive oil; 1 teaspoon ground curry; 1 teaspoon ground coriander; 6 cloves garlic, peeled; One 1- in (2.5- cm) piece fresh ginger, peeled and chopped (about 1 tablespoon); 1 tomato, peeled and chopped; 1 teaspoon ground turmeric; Simple Steamed Brown Rice, or your favorite rice, for serving; Plain yogurt, for serving (optional); 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ½ cup (125 ml) Vegetable broth; 1 head cauliflower, washed, stem removed, cut into large pieces

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

Cauliflower originated in the Mediterranean, traveling from portugal through the indian Subcontinent and landing in eastern Afghanistan. It’s easy to see the indian culinary influence in this recipe, as it’s most similar to the indian aloo gobi. This Afghan curry is a delectable blend of sweet, spicy flavors while the cauliflower absorbs the tangy sauce. Serve with steamed basmati rice. A dollop of plain yogurt makes a heavenly addition.