Cauliflower and Potato Coconut Curry

 
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Before the pandemic hit, I travelled to the south of India twice in one year. I mesmerised by the hustle and bustle of the city and the beautiful nature in the mountains and villages surrounding. Kerela to me has the healthiest cooking where they have rich vegetarian options, and everything is delicately spiced. In almost all South Indian states,  ginger, curry leaf and coconut are preferred in their cooking. Many of these ingredients would be grown in peoples back gardens.

How amazing is that!!

 

This curry is adapted from a dish I savoured in Kerela but with my own little twist. The recipe is very light, vegan, easy to make and amazingly addictive. I am sure you would love it.

 

 

Servings: 7

Preparation Time: 15 minutes

Start to finish: 40 minutes.

 

 

Ingredients: 

  • 1 1/2 kilograms cauliflower, cut into small florets

  • 3 medium potatoes, peeled and cubed

  • 7 cloves garlic

  • 1 1/2 medium onion

  • 5 cm piece of ginger

  • 3 tablespoons canola oil

  • 1 1/2 tablespoons tomato paste

  • 3 tins coconut milk

  • 1/2 cup shredded fresh coconut 

  • 1 cup raw cashew, soaked in water

  • A squeeze of lemon,

  • Coriander leaf for garnish

 

Spices: 

  • 1 teaspoon fennel seed 

  • 1 tablespoon turmeric

  • 1 teaspoon cumin powder

  • 1 1/2 teaspoons Kashmiri powder

  • 1/2 teaspoon white pepper

  • 1 cinnamon stick

  • 2 bay leaves

  • 1 tablespoon sugar

  • Salt to taste

  • 4 lemongrass stems

 

 

Method: 

• Place the garlic, onion and ginger in a food processor and puree.

 

• In a pan add the canola oil and fry the onion mixture for a minute or so then add, the all the spices, salt and sugar. 

 

• Fry all for 2 minutes then add the lemongrass hitting it with the back of the knife as in the video to release the aroma and oils. Add to the pan.

 

• Add the tomato paste, curry leaves, coconut milk and freshly grated coconut or dried coconut.

 

• Prepare the cashew cream by soaking in 1 1/2 cups of warmwater for 3 hours or so.

 

• Place in a blender or a food processor with the soaking water and puree.  Add to the rest of the ingredients in the pan.

 

• Add the cubed potatoes and cauliflower florets and leave to cook for about 20 to 25 minutes. Add some water if it gets too thick.

 

• Adjust the salt and finish with chopped coriander and a squeeze of lemon. Serve with basmati rice and chapatti.

 

Notes:

• You can make this with any vegetable.

• If you can’t find ready coconut milk, follow my recipe here for the method.

• You can use dried shredded coconut instead of the fresh one.

• Almond cream can be used instead of cashews. Recipe here.

• Suitable for freezing.

 

Per Serving: 426 Calories; 28g Fat (53.1% calories from fat); 9g Protein; 45g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 117mg Sodium.  

 

 
Maha NakliComment