Creamy Cauliflower Curry 🇮🇳

 

Make this when cauliflowers are in season in the winter months.  They come in some amazing colours theses days - purple, orange and green - other than the ordinary white. I used a combination of white and purple in this recipe and found that the purple one actually held its colour well.  Cauliflowers go particularly well with Indian spices and a delightful range is used here.  The coconut milk does its magic by binding everything together and make the curry irresistibly creamy.  Serve it with basmati rice, or Indian breads such as roti and paratha.

Serves 4-6

INGREDIENTS

• 1 head cauliflower
• 2 tablespoons olive oil
• ½ teaspoon black mustard seeds
• ½ teaspoon cumin seeds
• 1 sprig curry leaves
• 2 medium onions, chopped finely
• 1 tablespoon ginger, chopped finely
• 1 tablespoon garlic, chopped finely
• ¼ teaspoon ground turmeric
• ½ teaspoon red chilli powder
• 1 teaspoon garam masala
• 400g / 14oz tinned tomatoes
• 1 teaspoon sea salt
• 400ml / 13½fl oz coconut milk
• coriander leaves for garnishing (optional)

METHOD

1. Separate the cauliflower into large florets.
2. Heat oil in a large pan.  Add mustard seeds, cumin seeds and curry leaves and fry for 30 seconds until they sizzle.
3. Add the chopped onions and sauté until softened and lightly browned.
4. Stir in the chopped ginger and garlic.
5. Add the ground turmeric, chilli powder and garam masala.  Continue to sauté for a minute or so until aromatic.
6. Add the tomatoes and salt.  Let the mixture bubble gently under medium heat for a few minutes.
7. Add the cauliflower florets.  Mix well.
8. Add the coconut milk.
9. Cover the pan and cook gently under low heat until the cauliflowers are tender but not mushy, retaining some crunchiness.
10. Garnish the dish with coriander leaves, if like.