Per other reviewer's recommendations, I cut the cauliflower in florets and increased the bake time to 45 min. (I did not need to add additional water). I used 2 cloves of garlic (didn't have garlic powder) and 1 can of diced tomatoes (didn't have fresh tomatoes). I did not heat the oil/tumeric mixture, but rather just combined and basted. I thought the tumeric was well balanced (I have over-tumericed before), and complimented the flavor from the garam masala (store bought mix). I have used "Pataks" to cheat when making Indian food before, but I found the tomato curry easy to make and a seemingly, a great base. I might try it with chicken or lamb and add a little scome chilies for heat. When I make it again, I will try charring the onions for deeper flavor.
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Per other reviewer's recommendations, I cut the cauliflower in florets and increased the bake...