Ethiopian Cauliflower Curry
A classic Indian Curry inspired by African spices
Cauliflower…..This is one vegetable that I would have avoided eating till a few months ago. I like it raw but hate the texture when cooked the traditional Indian way. Now it’s one of my regular saaks (when I say saak I mean curry), as it used to kind of bug me that I hadn’t found the magic formula to make me eat it.
Being half Kenyan, I love to buy African spices. While browsing through the international aisle section as I always do on my trips to my local supermarket, I came across a jar of Ethiopian berbere spice. My mind started to wonder “how can I use this?”
On the way to the checkout I saw a box full of beautiful cauliflowers. So I picked one up and here’s my baked Ethiopian berbere spiced cauliflower saak.
- 1 cauliflower
- 1 potato – small cubed
- 1 cup of peas
- 1 tsp Ethiopian berbere spices
- 1 tsp oil
- 1 tsp mustard seed
- 1 tsp cumin seeds
- ¼ tsp turmeric
- Salt to taste
- 1 tsp tomato paste
- Few curry leaves
- 1 clove of garlic
- ¼ inch ginger
- Cut and cube the potato, cut the cauliflower into small florets.
- Drizzle a bit of oil on the cauliflower and potatoes, mix the Ethiopian berbere spice and bake in the oven at 200°C for about 15-20 minutes till tender.
- Heat the oil in the pan. Temper the mustard seeds and cumin, curry leaves and roast for a few seconds.
- Add the ginger and garlic and let that cook till golden brown.
- Add the baked cauliflower, potato and put the peas in the pan. Mix in turmeric, salt and tomato paste.
- Let this cook for about 5 minutes.
- Garnish with coriander leaves.
You must have noticed I didn’t add any chilies, its coz the berbere spice has red chilies in it. This amazing spices gives a kick to any curries, soup or stew. Since then I have made this amazing spice at home as I’m used to grinding my own spices, but you can find it at any supermarket these days.
Loved it as filling for my sub sandwich. Yummmyy my best ever cauliflower curry…….
Super quick, delicious and easy.