|2 tablespoons olive oil|
|1 teaspoon finely grated fresh ginger|
|1/2- 1 teaspoon cumin|
|1/2 teaspoon tumeric|
|1 large onion (chopped)|
|1 medium-large head of cauliflower cut into bite-sized pieces|
|1/2 cup water|
|1/2 teaspoon sea salt|
|1/3 cup whole raw almonds|
|3-4 tablespoons raisins (optional)|
Time: 25-30 minutes
- Chop the almonds and roast them in the oven or under the broiler at 350ºF for about 5- 10 minutes or until they are light brown.
- Heat the oil in a large skillet then add the spices and chopped onion. Stir over medium heat for a few minutes
- Add the cauliflower and stir for about 3-5 minutes more. Add the water and salt, then cover and cook on low heat and simmer for about 15 minutes or until the cauliflower begins to get tender but remains crispy.
- Add the toasted almonds from step 1 (and the raisins if desired)
Serve with rice and a yogurt sauce, or with rice and beans. If you serve this curry with a bean dish, omit the raisins.