The first time I ate rice, I was in my early 20s and I didn’t even have the idea of eating it as a staple.
But the thought of rice with curry was so appealing that I was hooked from the moment I started cooking it.
Cauliflower rice has been an integral part of Indian cuisine for centuries, and its popularity in the West has soared since it first appeared in India in the 19th century.
It’s also been made into a delicacy in many countries around the world.
The roots of cauliflower are long.
In ancient times, cauliflower was the most common vegetable in Indian cuisine.
The cauliflower’s flesh was used in many different dishes and spices were also added to the curry.
But the taste of the cauliflower grew over the centuries as spices became more popular and Indian cuisine became more sophisticated.
In India, curry is a very important part of the Indian diet.
Many people in India are traditionally raised on rice and the Indian food has long been considered one of the healthiest and most popular foods around.
Today, there are over two billion people in the world living on rice.
But while rice is considered a healthy food, it is also a key component of the diet of many people in developing countries.
While rice has many health benefits, it’s also the reason why many people around the globe are overweight.
And that’s one of its main contributors to chronic diseases such as type 2 diabetes and cardiovascular disease.
In this recipe, I’m going to share a delicious Indian curry that’s full of flavour and nutrients.
And you can make it ahead of time, so you can enjoy it the next day too.
Here’s how to make this delicious Indian Curry:1.
Wash cauliflower thoroughly.2.
Cut off the outer layer of the stem.3.
Cut the outer stem in half lengthwise and slice into two-inch pieces.4.
Place cauliflower pieces in a pot and cover with water.5.
Bring to a boil and cook for 30 minutes, stirring occasionally.6.
Drain and set aside.7.
Once cooked, drain and set cauliflower aside.8.
Heat oil in a wok over medium heat.9.
Add garlic and ginger and sauté for about three minutes.10.
Add the onion, carrot and bay leaves, and saute for another three minutes, or until the vegetables soften.11.
Add curry leaves, water and salt and cook until the onions have softened.12.
Add chopped cauliflower, curry leaves and cook another minute.13.
Add water and simmer for 15 minutes.14.
Add tomatoes and coconut milk and simmer until the sauce is thickened.15.
Taste for seasoning and add more water if needed.16. Serve hot.