AuthordanieldiverMy Cauliflower curry is a gloriously vibrant and fragrant curry. I make this curry often just before doing the grocery shop so that I can use up all the bits and pieces hanging about the veg drawer. You can add or substitute the cauliflower for chic peas, baby corn, sweet potato, butternut squash etc. This recipe is vegan, although vegan when I have had friends over and made several curries this is always the first to run out everyone loves it even the meat eaters. However, if you like you could switch the cauliflower for chicken.
[cooked-sharing]
Put the onion, chilli (Remove seeds if you don't like it spicy and add a second chilli if you do), coriander stalks, and garlic cloves into a bowl or measuring jug. I recommend you now put on a pair of gloves to prevent your hands getting stained by the turmeric. Peel the ginger and turmeric with a teaspoon, simply scrape away the skin using the tip of a teaspoon and drop into the container. Using a stick blender, blend until a paste.
In a large saucepan warm the vegetable oil. Tip the paste into the pan and cook for 3 -4 minutes over a medium heat. Add the ground coriander, cumin and salt, cook stirring constantly for another minute. Then add the coconut milk and tin of chopped tomatoes stir together. Break the cauliflower into large florets. chop the stalk finely and slice a few of the leaves ( not too many or you will have a pan of saggy leaves) drop into the pan and simmer for 25 - 30 minutes until the cauliflower is tender. Check for seasoning then allow to stand for 5 - 10 minutes before serving.
Serve with rice, finely chop the coriander leaves from earlier and some warm naan breads.
Ingredients
Directions
Put the onion, chilli (Remove seeds if you don't like it spicy and add a second chilli if you do), coriander stalks, and garlic cloves into a bowl or measuring jug. I recommend you now put on a pair of gloves to prevent your hands getting stained by the turmeric. Peel the ginger and turmeric with a teaspoon, simply scrape away the skin using the tip of a teaspoon and drop into the container. Using a stick blender, blend until a paste.
In a large saucepan warm the vegetable oil. Tip the paste into the pan and cook for 3 -4 minutes over a medium heat. Add the ground coriander, cumin and salt, cook stirring constantly for another minute. Then add the coconut milk and tin of chopped tomatoes stir together. Break the cauliflower into large florets. chop the stalk finely and slice a few of the leaves ( not too many or you will have a pan of saggy leaves) drop into the pan and simmer for 25 - 30 minutes until the cauliflower is tender. Check for seasoning then allow to stand for 5 - 10 minutes before serving.
Serve with rice, finely chop the coriander leaves from earlier and some warm naan breads.