Updated Nov 24, 2014Chatelaine
- Coarsely chop onion. Heat butter in a large wide saucepan set over medium heat. Add onion and garlic. Stir in curry, salt, fennel seeds, if using, and cumin. Cook, stirring often, until onion is slightly soft and spices are fragrant, from 2 to 3 minutes.
- Meanwhile, core unpeeled tomatoes and cut into large pieces. Using a wooden spoon, stir tomatoes along with any juices into softened onion mixture and scrape up any bits from bottom of pan. They will add flavour to the sauce. Let tomatoes cook while you slice cauliflower into bite-size florets. Then stir into tomato mixture until well coated. Cover and cook, stirring occasionally, about 5 minutes.
- Meanwhile, core and seed peppers. Slice into bite-size pieces. Stir in peppers once cauliflower has cooked 5 minutes. Then cook, uncovered and stirring often, until all vegetables are done as you like, from 5 to 10 more minutes. Stir in sour cream and coriander, if using, making sure to evenly coat veggies. Remove from heat and serve immediately. Or refrigerate in an airtight container and it will keep well at least 2 days. Great with chicken or fish.
In the words of Mark Twain, “Cauliflower is nothing but cabbage with a college education.” Here, we’re giving it a PhD.