Print Recipe
5 from 1 vote

Lamb and Cauliflower Curry

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Curry
Cuisine: Indian
Servings: 8
Author: Vaishali Honawar

Ingredients

  • 2 cups of TVP chunks (about 1/2-inch square). Soak the chunks in boiling hot water about 1 hour.
  • 1 tbsp canola or other vegetable oil
  • 1 medium onion , thinly sliced
  • 1- inch piece ginger , grated
  • 5 cloves garlic , minced
  • 1 small cauliflower , separated into florets
  • 2 tomatoes , diced
  • 1 tbsp garam masala
  • 1 tbsp coriander-seed powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric
  • 1 tsp red chilli powder
  • Juice of 1 lemon
  • About 1/2 cup of coriander leaves , minced
  • Salt to taste

Instructions

  • Heat the oil.
  • Saute the onions until they start to brown. Add the ginger and garlic and stir for a minute.
  • Add the tomatoes, garam masala, cumin powder, coriander seed powder, cumin powder and turmeric. Stir together to mix, and allow the tomatoes to cook on medium heat until they start expressing the oil, about five minutes.
  • Add the cauliflower and the TVP nuggets. Mix together.
  • Add 1 1/2 cups of water, bring to a boil, then lower the heat, cover, and let the curry simmer about 20-30 minutes.
  • Add the lemon juice, sprinkle with coriander leaves, and serve hot with some crusty bread or rice.