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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


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