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Yogi Bhajan's Gobi Tamaatar: Spicy Cauliflower & Tomato Curry

This curried cauliflower dish tastes of Indian barbecue and is even more fantastic served with basmati rice and chapattis.

Yield: 8-10 servings


½ cup ghee or oil

1 heaping teaspoon turmeric

2 onions, chopped

2 bulbs garlic, whole peeled cloves

¼ cup chopped fresh ginger

1 tablespoon ground cinnamon

1 teaspoon black pepper

1 heaping teaspoon crushed red chiles

1 teaspoon ground cloves

1 cup water

6 tomatoes, peeled and quartered

¾ cup malt vinegar

3 medium heads cauliflower cut into large bite-size pieces

Tamari soy sauce or salt


Heat oil in a large heavy sauce pot or saute pan over medium high to high heat. Add turmeric and let sizzle for 10 seconds. Add onions, whole garlic cloves, and ginger. Saute 2-3 minutes on a medium-high flame, stirring frequently. Add cinnamon, pepper, chiles, and cloves.

Stir to combine and add water. Cook at least 5 minutes, adding more water as required to prevent scorching.

Add tomatoes, vinegar, cauliflower and tamari or salt. Add water as desired for a soupier consistency. Lower heat to medium and cook about 1 hour uncovered, adding small amounts of water as needed until the oil separates and the cauliflower is easily pierced with fork.

(c) 2015 Siri-Ved Kaur Khalsa

This recipe can be found in From Vegetables, With Love by Siri Ved Kaur, available through KRI.

Siri Ved Kaur has been a part of the 3HO/Sikh Dharma community since 1971, when she served as Yogi Bhajan’s personal cook for several years. She has authored three cookbooks (Conscious Cookery - 1978, From Vegetables with Love – 1989, and From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen - 2015) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh.