Vegetarian dishes are some of my favorites, especially when I’m in the mood to create something different for dinner. This dish came about after I finished reading a travel book about India and its cuisine. I had noted the different types of curry and the use of cauliflower in so many recipes. Cauliflower can be strong in flavor and aroma, but this dish has a pleasing sweet and savory taste, thanks to the dried apricots and curry powder. Your family will love it served alongside grilled chicken or seafood or as a main dish served with rice.
Servings: 6 to 8
INGREDIENTS:
- 2 tablespoons canola oil
- 1 cup finely chopped red onion
- 2 garlic cloves, minced
- 2 teaspoons Madras curry powder
- One 14½-ounce can chopped tomatoes with their juice
- ½ cup dried apricots (about 8), coarsely chopped
- 1 large head cauliflower, cut into florets (about 6 cups)
- 1 ½ cups vegetable stock or store-bought vegetable broth
- 2 tablespoons orange juice
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- Heat the canola oil in the pressure cooker over medium-high heat.
- Add the finely chopped red onion, minced garlic, and curry powder. Sauté until the onion is fragrant, for about 2 to 3 minutes.
- Add the chopped tomatoes, dried apricots, cauliflower florets, and vegetable stock. Stir to blend everything together.
- Lock the lid in place and cook at high pressure for 4 minutes.
- Quick release the pressure and carefully remove the lid, tilting the pot away from you to avoid the escaping steam.
- Stir in the orange juice and taste for seasoning. Add salt and pepper if needed.
- Serve the curried cauliflower as a side dish or over rice.
