Califlower and potato curry
I have also had this with carrots added. Also excellent. Califlower is not my thing but while traveling, a friend ordered this dish and the memory is still with me.
1 ½ cups chopped fresh coconut (or substitute 1/2 cup toasted coconut and 1 1/2 cups of coconut milk)
7-8 T oil
1 ½ onions, chopped
5 dried red chilis
2 tsp coriander seeds
1/8 tsp mustard seeds
1/8 tsp fenugreek seeds
¼ tsp cumin seeds
1 inch cinnamon stick
½ tsp turmeric
½ tsp paprika
1 heaped tsp tamarind
¾ inch piece of fresh ginger, grated
4 cloves garlic, finely chopped
1 cup potatoes, peeled, chopped large pieces
14 ounces cauliflower cut into large flowerettes
Topping: Toasted Coconut, Almonds, or Cashews
Soak 1 cup coconut in 2 cups of warm water, blend, then strain reserving milk.
In non-stick pan heat oil and remaining chopped coconut for 2-3 minutes.Set aside.
Heat oil and sauté half the onions for 2-3 minutes and set aside.
Heat oil and sauté red chilis, coriander, mustard, fenugreek, cumin seeds, cinnamon, pepper, cloves for 30 seconds and remove from heat.
Now put coconut, onions, spices, into a blender. Add turmeric and paprika and tamarind and ½ cup water and grind to smooth paste.
In saucepan, 4 T oil sauté ginger and garlic for 15 seconds, followed by balance of chopped onions for 7-8 minutes until translucent, add spice paste and sauté for 2 minutes, then add a little water and sauté potatoes for 5 minutes. Salt, add water to cover and cook 5-7 minutes.
Then add cauliflower, coconut milk and cook until done.
Serve with rice.
If that recipe is too tough or you don’t have all the ingredients, you can substitute a can of coconut milk and you can always use a curry powder that has most of the ingredients above. Feel free to leave out the potatoes or to add some carrots to the mix or just use califlower alone. Best vegetarian dish!