Gulpea — Tender Afghan Cauliflower Curry
Servings: 4
Ingredients
- ¼ cup olive oil
- 2 heaping cups of chopped onions
- 6 cloves garlic diced
- 1 teaspoon fresh ginger minced
- 1 teaspoon ground curry
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- ¼ cup tomato sauce
- 1 teaspoon salt
- ½ – 1 teaspoon ground black pepper
- 1 head cauliflower washed, stem removed, cut into large pieces
Instructions
Instant Pot Instructions
- Press the Saute’ button on your Instant Pot. Once heated, add olive oil and onions. Cook, stirring occasionally until onions are translucent, around three minutes. Add all the spices, stir for a minute and let the flavors bloom. Add all the other ingredients, stir really well so every cauliflower is coated with the spice mixture. Put Instant Pot lid on, use the pressure cook button and set to pressure cook on low for five minutes. Viola! You get the most delicious and tender cauliflower curry.
Stove Top Cooking Instructions
- Add olive oil over medium-high heat in a medium, heavy-bottom pot. Add the onions and saute for about 5 minutes until translucent. Add spices, stir for a few minutes to allow all the flavors of the spices to come out. Add all the remaining ingredients, stir well to make sure every piece of cauliflower is coated wit the sauce.
- Put the lid on the pot, cook on low for 20 to 30 minutes on low until the gulpea can be easily pierced by a fork, stirring every 5 minutes. The gulpea has enough moisture so the bottom doesn’t burn, but if you find the sauce is drying up and you need a little more liquid, either add 2-3 tablespoons of water, vegetable broth or olive oil. If your gulpea is too watery, remove the lid and cook uncovered for another 5 minutes to allow the sauce to reduce. The cooking time will vary but you want the result to be fork-tender, but not mushy.
- Serve with nan, pita bread, or challaw, the Afghan white rice. A dollop of plain yogurt makes a heavenly addition.