Satyamma’s Cauliflower Curry from the Moosewood Cookbook by Mollie Katzen was a refreshingly vegetarian Whole30 dish we enjoyed as our main course one night for dinner when neither of us felt like we wanted meat.

Whole30 is meat centric and 99% of the time that was just great with us but when my husband got the flu on day 13 of 30, and we just needed something that was satisfying yet gentle on a family running on one parent and one sick parent. He’s fine now, 2+ weeks later but I do believe he had the ‘real flu” he was so sick for so long!
I wanted to try something vegetarian so I turned to the Moosewood cookbook, it’s one of my favorites, first and foremost I adore the hand drawn illustrations and second I trust the recipes. My dilemma is that most of the recipes call for cheese, milk, rice or beans, could I even find a recipe that didn’t depend on one of those Whole30 restricted ingredients? HA! I am not easily deterred, you’re surprised aren’t you? I found several recipes that could be made Whole30 with just a few substitutions and when we try it again I’m going to be making more vegetarian entrees, I just need those once in a while.
Satyamma’s Cauliflower Curry has a long ingredient list but 11 of those are just bits of spices you’re going to grind up in a food processor or a mortar and pestle, so don’t be intimidated. The heady aromatic curry paste will fill your home and make you think you’re in some fabulous restaurant. And while the finished dish may not be gorgeous to look at you won’t even care because the taste will carry you off to an exotic destination, even if you’re still firmly parked in your chair in cold wet Alaska. Travel destination dishes, it’s a thing!
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Satyamma's Cauliflower Curry
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Instructions
  1. boil the potatoes until cooked through, drain and set aside
  2. meanwhile in a food processor or with mortar and pestle grind the next 11 ingredients, add more water if necessary to make a soft paste
  3. heat the butter in a heavy dutch oven over medium heat and cook the onions for 10-15 minutes
  4. the add the cauliflower and salt
  5. cook for about 8 minutes and then add the curry paste and water if necessary to keep it from sticking
  6. cook until the cauliflower is tender
  7. add the potatoes and more water if necessary
  8. add the lemon juice and give it one more stir
  9. serve hot with assorted toppings like raisins, dried coconut, toasted almonds, minced fresh vegetables

 

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