KRI April 2019 Recipe of the Month
Taken from From Vegetables, With Love: Recipes and Tales from a Yogi’s Kitchen
(Revised and Expanded New Edition) by Siri-Ved Kaur Khalsa
This curried cauliflower dish tastes of Indian barbecue and is even more fantastic served with basmati rice and chapattis.
Yogi Bhajan’s Gobi Tamaatar – Spicy Cauliflower & Tomato Curry
- ⅓ cup ghee or oil
- 1 heaping teaspoon turmeric
- 2 onions, chopped
- 2 bulbs garlic, whole peeled cloves
- ¼ cup chopped fresh ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon black pepper
- 1 heaping teaspoon crushed red chiles
- 1 teaspoon ground cloves
- 1 cup of water
- 6 tomatoes, peeled and quartered
- ¾ cup of malt vinegar
- 3 medium heads cauliflower cut into large bite-size pieces
- Tamari soy sauce or salt
Heat oil in a large heavy saucepot or sauté pan over medium-high to high heat. Add turmeric and let sizzle for 10 seconds. Add onions, whole garlic cloves, and ginger. Sauté 2–3 minutes on a medium-high flame, stirring frequently. Add cinnamon, pepper, chiles, and cloves. Stir to combine and add water. Cook at least 5 minutes, adding more water as required to prevent scorching. Add tomatoes, vinegar, cauliflower, and tamari or salt. Add water as desired for a soupier consistency. Lower heat to medium and cook about 1 hour, uncovered, adding small amounts of water as needed, until the oil separates and the cauliflower is easily pierced with a fork.
Yield: 8 – 10 servings
Teacher
KRI is a non-profit organization that holds the teachings of Yogi Bhajan and provides accessible and relevant resources to teachers and students of Kundalini Yoga.
More Related Blogs