hot, hot, hot – cauliflower curry

There is nothing more satisfying than cooking and enjoying a curry you have made from scratch. So make yourself proud and try one of these 3 curries out, or make them all, and sample together. When you make it yourself not only do you get the satisfaction, it is also less greasy, and there is a better liquid to meat/veggie ratio. And depending on how good your local curry takeout is, there can also be less runny liquid.

yellow cauliflower curry

This is an adaptation of a yellow pumpkin Sri Lankan curry out of Charmaine Solomon The Complete Asian Cookbook. Goes really well with the Red Pork curry recipe, and also with the Lamb Roghan Josh. Like the other two curries, leftovers can also be portioned into plastic containers, labelled and frozen. Pull out of the freezer and heat on the stove top with some rice for a substantial working week dinner, or quick lunch.

So you’ve heard the spiel, now for the recipe. This one can be vegan if you leave out the shtimp paste and substitute ghee for a rice, veggie or nut oil. It is vegetarian without the shrimp paste.

Serves 6-8 as a side.

1 whole cauliflower

2 tbs ghee (50 gm of salted butter melted will make about this much ghee) or 2 tbs oil

1 small onion. Finely chopped.

2 cloves garlic. Finely chopped.

2 long green chillies. Finely chopped.

10 curry leaves

1 tsp fenugreek seeds

1 tsp ground turmeric

1 tsp mustard seeds (brown or black)

1 tsp pepper

1 tsp salt

2 tsp of shrimp paste (leave out for a vegan or vegetarian version)

400 ml coconut milk

 

Cut the cauliflower (stem and all) into desired chunk size (I prefer large chunks). Set aside.

If using ghee, prepare.

making the ghee:

In a small pot, melt the butter on low. This will create the ghee.

When the butter is melted it will split. When pouring off (next step) only add the top yellow liquid that is clear.20160719_141624

In a saucepan, add the ghee. Turn onto medium heat. Add the onion. Heat, stirring, until translucent. Add the garlic, chilli and curry leaves. Cook, stirring, for 2-3 minutes until fragrant.
Add the spices and shrimp paste. Cook, stirring, for 2-3 minutes until fragrant. Stir occasionally.
Add the coconut milk. Cook for 10 minutes uncovered on a medium heat. Stir occasionally.
Add the cauliflower. Stir until the cauliflower is fully coated with the coconut mixture. Add 2 tbs of water to loosen it a little bit. Cook on a medium heat with the lid on until tender, but with some bite. About 10 minutes. Stir occasionally.
Taste for salt.

Serve with rice (I have been using wholemeal basmati), mango chutney, kasundi and/or lemon pickle, natural yoghurt and chopped coriander leaves. Enjoy the curry on its own, with the Red Pork curry and/or the Lamb Roghan Josh.

Share your favourite veggie curry below.

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