Embrace the versatility of our Pick of the Week, locally grown spray-free cauliflower as it takes the center stage in this aromatic curry. Combined with a medley of Indian spices, the cauliflower florets create a delectable dish that is also nourishing. Garnished with fresh cilantro, this curry is served over a bed of fluffy basmati rice, offering a satisfying warm meal this chilly season.
Ingredients:
- 1 medium head of cauliflower, cut into florets
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1 can (400g) diced tomatoes
- 1 can (400g) coconut milk
- Salt and pepper to taste
- Fresh cilantro leaves, chopped (for garnish)
- Cooked basmati rice (for serving)
Instructions:
- Heat a tablespoon of oil in a large pan or pot over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and grated ginger to the pan, and cook for another minute until fragrant.
- Sprinkle the curry powder, ground cumin, ground coriander, and turmeric powder over the onion mixture. Stir well to coat the onions and spices evenly.
- Add the cauliflower florets to the pan, followed by the diced tomatoes (including the juice). Stir everything together to combine.
- Pour in the coconut milk and season with salt and pepper to taste. Give it a good stir and bring the mixture to a simmer.
- Reduce the heat to low, cover the pan, and let the curry simmer for about 15-20 minutes, or until the cauliflower is tender.
- Once the cauliflower is cooked to your desired consistency, remove the pan from the heat. Taste and adjust the seasoning if needed.
- Serve the cauliflower curry over a bed of fluffy basmati rice. Garnish with freshly chopped cilantro leaves for added freshness and flavor.
