Satyamma's Cauliflower Curry
Vegetarian Whole30 Cauliflower Curry is a take on Satyamma's Cauliflower Curry from the Moosewood Cookbook by Mollie Katzen. Whole30 Vegetarian? Yes, you can!
Servings: 6 servings
Ingredients
- 2 medium potatoes diced
- 1/2 cup dried unsweetened shredded coconut
- 1 TBSP mustard seeds
- 3 cloves garlic peeled
- 1 1/2 TBSP ginger peeled and minced
- 1/2 cup almond butter
- 1 tsp turmeric
- 1/2 tsp ground cloves
- 2 TBSP toasted cumin seeds
- 1/4 tsp cayenne less if you don't like heat
- 1/4 cup water
- 1-2 TBSP ghee you can use coconut oil
- 1 1/2 cups chopped onion
- 2 12 ounce bags frozen cauliflower
- 1 tsp salt
- 1 tsp lemon juice
- optional toppings: like dried coconut, toasted almonds, minced fresh vegetables, dried fruits
Instructions
- boil the potatoes until cooked through, drain and set aside
- 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
- heat the butter in a heavy dutch oven over medium heat and cook the onions for 10-15 minutes
- the add the cauliflower and salt
- cook for about 8 minutes and then add the curry paste and water if necessary to keep it from sticking
- cook until the cauliflower is tender
- add the potatoes and more water if necessary
- add the lemon juice and give it one more stir
- serve hot with assorted toppings like raisins, dried coconut, toasted almonds, minced fresh vegetables