Cauliflower Curry

Ingredients

• 1/4 cup vegetable oil
• 1 head cauliflower, broken into small florets
• 2 onions, chopped
• 1 cup chopped tomato
• 1/4 cup chopped fresh parsley
• 1 jalapeno pepper, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 cup chicken broth
• 1 clove garlic, minced
• 1/2 teaspoon salt

Directions

Heat vegetable oil in a large skillet over medium heat. Add cauliflower; cook and stir until lightly browned, 8 to 10 minutes. Transfer cauliflower to a bowl.

Puree onions, tomato, parsley, jalapeno, cumin, coriander, and turmeric together in a food processor. Transfer onion mixture to skillet over medium heat; cook and stir until slightly thickened, 8 to 10 minutes.

Return cauliflower to skillet; add chicken broth, garlic, and salt. Reduce heat to medium-low; cook and stir until cauliflower is easily pierced with a fork, 15 to 20 minutes.