Cauliflower in a Coconut Curry

Cauliflower in a Coconut Curry

Ingredients

1/2 head of cauliflower

3 tbs oil

2 tsp cumin seeds

Spice mix

1 tsp coriander seeds

1 tsp cumin seeds

Ginger and garlic paste

1/2 tsp salt

6 cloves garlic

5cm knob ginger

Sauce

1 onion, diced

1 red chilli, seeded and chopped

1/2 tsp ground turmeric

400g coconut milk

2 ripe tomatoes, skinned and peeled

1/2 lime, juiced

2 tsp salt

Method

Start with prepping the different elements…

1. Chop the cauliflower into mid sized florets and set aside

Cauliflower in a Coconut Curry

2. Make the spice mix by dry roasting the cumin and coriander seeds in a oil free fry pan. Roast till fragrant and then transfer to a mortar and pestle. Finely grind them and set aside

Cauliflower in a Coconut Curry

Cauliflower in a Coconut Curry

3. Make the ginger and garlic paste by peeling and roughly chopping them both. Place them in a mortar and pestle with the salt and grind them to a paste.

Tip: Make the Ginger and Garlic Paste in bulk – double or triple the quantity – if not more, and then freeze the excess in zip lock bags, breaking off what you need as you need it.

4. To skin the tomatoes, make a cross at one end and drop into boiling water for 20 seconds only – any more time and they will cook. Remove and place into a bowl of cold water. The skin will be split and easily come away. Peel, de-seed and roughly chop.

Cauliflower in a Coconut Curry

OK, now the process…

In a large fry pan or wok heat the oil, add the cauliflower and half of the cumin seeds. Fry till nicely golden in sections and then remove from the pan into a bowl.

Cauliflower in a Coconut Curry

To the pan add the rest of the cumin seeds (with a little extra oil if needed – this isn’t dry roasting) Once back to a sizzle add the onion and cook on a low to medium heat for about 10 mins or till softened – blonde not browned.

Cauliflower in a Coconut Curry

Add the ginger, garlic paste and the chilli and cook till fragrant, about 2 mins.

Cauliflower in a Coconut Curry

Add the spice mix and turmeric, stir to combine. Add the the coconut milk, the cauliflower florets and the diced tomatoes and cook for about 15-20 mins on a low simmer or till the cauliflower is tender and the sauce has thickened slightly

Cauliflower in a Coconut Curry

Taste and add the lime juice, salt and pepper to taste.

Cauliflower in a Coconut Curry

Delicious and flavoursome!

Cauliflower in a Coconut Curry

 More gorgeous cauliflower recipes


Cauliflower in a Coconut Curry
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A delicious and flavoursome dish that is a fabulous accompaniment to your vegetarian feast
Ingredients
  • ½ head of cauliflower
  • 3 tbs oil
  • 2 tsp cumin seeds
Spice mix
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
Ginger and garlic paste
  • ½ tsp salt
  • 6 cloves garlic
  • 5cm knob ginger
Sauce
  • 1 onion, diced
  • 1 red chilli, seeded and chopped
  • ½ tsp ground turmeric
  • 400g coconut milk
  • 2 ripe tomatoes, skinned and peeled
  • ½ lime, juiced
  • 2 tsp salt
Instructions
Start with prepping the different elements…
  1. Chop the cauliflower into mid sized florets and set aside
  2. Make the spice mix by dry roasting the cumin and coriander seeds in a oil free fry pan. Roast till fragrant and then transfer to a mortar and pestle. Finely grind them and set aside
  3. Make the ginger and garlic paste by peeling and roughly chopping them both. Place them in a mortar and pestle with the salt and grind them to a paste.
  4. !Tip: Make the Ginger and Garlic Paste in bulk – double or triple the quantity – if not more, and then freeze the excess in zip lock bags, breaking off what you need as you need it.
  5. To skin the tomatoes, make a cross at one end and drop into boiling water for 20 seconds only – any more time and they will cook. Remove and place into a bowl of cold water. The skin will be split and easily come away. Peel, de-seed and roughly chop
OK, now the process…
  1. In a large fry pan or wok heat the oil, add the cauliflower and half of the cumin seeds. Fry till nicely golden in sections and then remove from the pan into a bowl.
  2. To the pan add the rest of the cumin seeds (with a little extra oil if needed – this isn’t dry roasting) Once back to a sizzle add the onion and cook on a low to medium heat for about 10 mins or till softened – blonde not browned.
  3. Add the ginger, garlic paste and the chilli and cook till fragrant, about 2 mins.
  4. Add the spice mix and turmeric, stir to combine. Add the the coconut milk, the cauliflower florets and the diced tomatoes and cook for about 15-20 mins on a low simmer or till the cauliflower is tender and the sauce has thickened slightly
  5. Taste and add the lime juice, salt and pepper to taste.

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