Cauliflower and Sprouted Fenugreek Curry

This turned out to be a wonderful combination, with a little bit of everything - Spicy, little bitter, tangy, and aromatic.

Cauliflower florets 2 cups
Sprouted fenugreek 1 cup
Diced tomatoes 1/2 cup
Cumin 2 tsps
Garam masala 2 tsp
Green chilli 1 pc
Coriander powder 1 tsp
Turmeric 1 tsp
Asafoetida 1 tsp
Juice of lemon 1 tbsp
Olive oil 2 tbsp

1. Boil the florets in hot water to which turmeric has been added. Drain and set aside.
2. In a pan, warm the olive oil and splutter cumin seeds.
3. Add the sprouted fenugreek and saute until it is cooked. Optionally, if the fenugreek is too bitter, add a little sugar.
4. Add the florets and toss well.
5. Add the spices including the salt and allow the curry to cook well. Close with a lid for a good 10 mins.
6. Add the tomatoes and cook for a few minutes, so that they do not become squishy.
7. Drizzle a little olive oil if you like.
8. Remove the pan from the fire and pour the juice of lemon over the curry. Toss the curry once.
9. Garnish with finely chopped coriander and serve hot over a bed of warm ghee rice.


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