Cauliflower Tomato Curry

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Hearty enough to be a vegetarian entree, cauliflower, tomatoes and spices                                                 help keep your immune system strong and healthy, deliciously.

  • Author: Judy Barbe
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Vegetable
  • Method: stove
  • Cuisine: Indian


  • 1 head fresh cauliflower, or 16-ounce bag fresh or frozen
  • 2 teaspoons oil, canola, olive or coconut
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon fresh garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • ½ teaspoon cayenne
  • ½ teaspoon red chile flakes
  • 1 14.5 ounce can diced or crushed tomatoes


  • Cook: If using head of cauliflower, remove green outer leaves and thick tough stem from fresh cauliflower. Add a cup of water to a pot big enough to hold the cauliflower. Heat water to boiling. Add cauliflower. Cover with lid. Cook cauliflower until crisp tender, about 10 minutes. Remove from heat, set aside. If using a bag of cauliflower florets, cook according to package directions.
  • Cook this: Meanwhile, heat oil in medium-sized pan over medium heat. Add ginger and garlic; cook, stirring until ginger browns but doesn’t burn, about 3 minutes. Stir in the dry spices, coriander, cumin, turmeric, salt, cayenne and red chile flakes. Stir until fragrant, about 1 minute. Pour in canned tomatoes. Heat through, about 5 minutes. Pour mixture over cauliflower. Serve immediately or a room temperature.


Look for cauliflower that is creamy white and a tight, compact head. Avoid those with brown spots. Fresh cauliflower can be stored in the refrigerator for up to 5 days.

If you want to add unsweetened canned coconut milk, pour in 1/2 to 1 cup as the tomatoes heat.


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