Afghan Cauliflower Curry

3 tbsp. olive oil
2 medium onions, pureed in a food processor or finely chopped
6 cloves garlic, pureed in a food processor or finely chopped
1 tbsp. fresh ginger, minced (optional)

1 tsp. ground curry
1 tsp. ground coriander
1 tsp. ground turmeric
1 tsp. salt

¼ cup tomato sauce
1/2 cup vegetable or chicken broth
1/2 tsp. ground black pepper
1 head cauliflower, washed, stem removed, cut into large pieces

Heat the olive oil over medium-high heat in a large, heavy-bottom pot. Add the onions and brown for about 10 minutes until golden brown. Add the garlic and ginger, cook for an additional 2 minutes. Add all the remaining ingredients except the cauliflower. Stir well and simmer for about 8 minutes until the liquid reduces and you have a thick, oniony sauce.

Add the cauliflower and stir until the sauce covers all the pieces of the cauliflower. If you feel you don’t have enough sauce to coat the cauliflower, add another 1/4 cup of broth.

Put the lid on the pot, cook on low for 20 to 30 minutes until the gulpea can be easily pierced by a fork, stirring every 5 minutes. Remove the lid and cook uncovered for another 5 minutes to allow the sauce to reduce. The cooking time will vary but you want the result to be fork-tender, but not mushy.

Serve with nan, pit bread, or challaw, the Afghan white rice. A dollop of plain yogurt makes a heavenly addition.

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