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Easy Peasy Curry

Jill Dahan has a recipe that you can customize to your taste


Cheats Cauliflower Gobi Curry

5 tbsp ghee or unsalted butter

2 jars crushed or diced tomatoes ( Jovial in a glass jar is wonderful)

1 large onion, finely diced

1/2 jar tomato purée (bionaturae in a glass jar is awesome)

3 rounded tbsp curry powder (Frontier coop is great)

3 large garlic cloves, crushed

4 rounded tbsp fresh finely grated fresh ginger

1/2 jalapeño pepper, finely minced (optional)

1 head cauliflower broken into florets

In a dutch oven (if possible) saute covered on low the onion and 2 tbsp of ghee or butter for about 5 minutes until softened. Add in curry powder and saute another 2-3 minutes until aromatic. Stir in the tomatoes, paste, garlic, and ginger and cover. Bake at 350F in the oven for 1 hour. Remove and chill or freeze until needed. This sauce is best made a day at least in advance of serving!

To serve saute cauliflower in 2 tbsp of melted ghee or butter sprinkled with 1 tbsp of curry powder in a saucepan on medium high heat stirring for about 7-10 minutes until lightly browned. Add into curry sauce and simmer for 20-25 minutes. Serve over basmati rice or sauteed spinach, or with naan breads.