Cauliflower with Curry and Cilantro
6 servings
35 minutes
Cauliflower with curry and cilantro is a vibrant and aromatic dish from Indian cuisine that combines the warmth of spices with the freshness of herbs. Curry powder adds spicy depth, red pepper gives a slight kick, and cilantro refreshes the flavor, creating balance. Yogurt makes the texture creamy and velvety, while lime juice adds a light citrus tang. This dish is perfect as a light snack on its own or as a side to rice and flatbreads, highlighting the traditional Indian art of spice blending.
1
Break the cabbage into florets. In a 30 cm diameter skillet, heat oil over moderately high heat. Add the cabbage and sauté for about 3 minutes. Then add the chopped onion and continue cooking for 5 minutes until it becomes soft and the cabbage is browned.
- Cauliflower: 900 g
- Olive oil: 1.5 tablespoon
- Onion: 1 head
2
Add curry powder, pepper flakes, and fry for another 2 minutes. Reduce the heat and add yogurt and water. Cover and cook for about 6 minutes until the cabbage is soft.
- Curry powder: 1 teaspoon
- Red pepper flakes: pinch
- Plain (natural) yoghurt: 0.3 glass
- Water: 0.3 glass
3
Remove from heat, sprinkle with chopped cilantro, drizzle with lime juice, and season with salt and ground black pepper.
- Fresh cilantro (coriander): 8 g
- Lime juice: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
