Golden Kerala cauliflower curry
This curry is inspired and adapted from the book ‘Feasts of Veg’ by Nina Olsson. I upped the spice content, reduced the carbohydrate content and focused on cauliflower as the hero ingredient, together with courgettes. Both vegetables absorb flavours beautifully. Turmeric, a major anti-oxidant, is the spice that gives the dish it’s beautiful golden colour. Don’t be tempted to add salt to the paste - there is plenty with the stock and the tamari.
Serves 4
Ingredients
Oil for frying (ghee, coconut, olive or avocado)
1 large head of cauliflower, chopped into florets
1 large courgette, chopped into thick chunks
2 large onions or shallots, chopped
1 x 400g can of coconut milk or cream (I use Biona coconut cream)
500ml chicken stock (vegetable if vegan)
1 tbspn tamari or light soy sauce or aminos
2 large handfuls of chopped fresh coriander
Juice of one lime
For the spice paste:
1 tbspn oil
5 garlic cloves, crushed
2 stalks of fresh lemongrass or two tspns lemongrass paste
2 red chilli’s. Leave seeds in if you prefer it hot
1 tbspn freshly grated ginger
1 tbspn ground or 2 tbspn fresh turmeric
2 tspns garam masala
1 tspn ground coriander
1/4 tspn ground black pepper
Method
Blend the ingredients for the paste in a food processor or blender. If it is too dry, add some water.
Rub the paste over the chopped vegetables.
Heat a deep saucepan or casserole dish over a low to medium heat with the lid on and fry the onions or shallots for 10 minutes until softened.
Add the paste covered vegetables, stirring for 2-3 minutes, adding more oil if needed
Add the stock, tamari, coconut milk and bring to a gentle boil, reduce heat and simmer for 15-20 minutes.
Add chopped coriander and lime juice. Taste, and adjust seasoning.
Serve with rice or bread. You can also turn this into a fish curry using fish that can take strong flavours such as monkfish. If you want to up the carb content, replace the courgettes with potatoes or serve with rice.