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

1. Blend the ingredients for the paste in a food processor or blender. If it is too dry, add some water.

2. Rub the paste over the chopped vegetables.

3. 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.

4. Add the paste covered vegetables, stirring for 2-3 minutes, adding more oil if needed

5. Add the stock, tamari, coconut milk and bring to a gentle boil, reduce heat and simmer for 15-20 minutes.

6. 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.

Food facts

Cauliflower is from the cruciferous family of vegetables - one of the most nutritionally dense foods high in antioxidants, especially glucosinolates, isothiocynates, carotenoids and flavanoids. It is especially high in vitamin C, low in calories and high in fibre. It is particularly high in choline (alongside broccoli) which plays a key role in supporting and maintaining cell membranes and is helpful for a healthy nervous system.

Turmeric contains curcuminoids, the most important of which is curcumin. Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant. Curcumin is fat soluble and therefore best eaten with fat. It is also better absorbed if eaten with black pepper as the piperine in pepper better aids absorption.

Coconut contains medium chain triglycerides. MCT’s can help you feel fuller for for longer and support healthy brain function.