Adjust the level spicyness to your taste. Add in some fresh or dried chillies if you like things spicy - omit them if not. As written it is very flavorful but not hot. I often find that I like to add heat at the very end, as chillies will often taste differently the longer they are cooked.
I enjoy the taste of butter, but to make this vegan simply use your favorite cooking oil.
Cauliflower and Zucchini Curry
- 1 small head cauliflower, broken into about 3 cups of florets
- 4 tablespoons butter, ghee or oil
- 1/2 teaspoon turmeric
- 1 onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 cups chopped tomato (about one can)
- 1 tablespoon minced garlic
- 1/2 tablespoon garam masala
- 2 zucchini, sliced into thick rounds
- fresh or dried chillies or crushed pepper flakes, to taste(optional)
- garnishes: fresh cilantro, peanuts, shredded coconut
Heat the other two tablespoons of butter in a pot with a lid. Add the onion and garlic and saute for about five minutes. Add in the red pepper, tomatoes and garam masala, stir and continue cooking for five more minutes. Transfer half of the sauce mixture to a blender and blend until combined, then add it back to the pan. [ This step is optional, however I enjoyed the smoother texture of the sauce with the chunky cauliflower and zucchini ]
Add the zucchini [and the chillies, if using] to the pot, reduce the heat to low and cover. Let simmer until the zucchini is tender, or until the cauliflower is done in the oven - my zucchini was tender after about 10 minutes. Before serving, stir in the roasted cauliflower along with any turmeric butter left in the dish.
Serve over hot brown basmati rice, topped with fresh cilantro, unsalted roasted peanuts and shredded coconut.