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How to make cauliflower curry

Cauliflower curry in a bowl
Cauliflower curry from "Un-Wine'd" season four. Photo by Shari Pennington

This wonderful vegetarian dish pairs well with the viognier wine from Flying Fox Vineyard. It appears in “Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.


What You’ll Need:

  • 1 T. olive oil
  • 1 medium red onion, finely minced
  • 2 large cloves garlic, finely minced
  • 1 t. ginger root, finely minced
  • 1 ½ t. ground coriander
  • 1 ½ t. ground cumin
  • 2 ½ t. ground turmeric
  • 1 T. curry powder
  • 2 large sweet potatoes, peeled and cut into ¾” cubes
  • 14 ounce can coconut milk
  • 4 cups cooked jasmine rice
  • Lime wedges for garnish
  • 1 medium head cauliflower cut into florets
  • 3 T. finely minced cilantro
  • 1 T. fresh lime juice
  • 14 ounce can fire roasted tomatoes with juice
  • 14 ounce can garbanzo beans, drained but not rinsed
  • 2 T. red curry paste
  • Stock pot

Directions:

Step 1: Heat the oil in a stock pot. Add the onions, garlic and ginger root. Saute until softened.

Step 2: Stir in the coriander, cumin, turmeric, and curry powder. Cook, stirring occasionally, for one minute to bloom the seasonings.

Step 3: Stir in the Sweet potatoes, cauliflower and cilantro and continue sauteing for 5 minutes to begin to soften the vegetables.

Step 4: Pour in the lime juice and tomatoes with juice. Cook for 5 minutes.

Step 5: Then add the garbanzo beans, curry paste, and coconut milk. Continue to cook until the cauliflower is softened but not calling apart.

Step 6: Place the rice in four single serving bowls and top each with ¼ of the cauliflower curry.

Step 7: Serve with a lime wedge to squeeze over the curry.

Serves 4