Califlower and potato curry
I have also had this with carrots added.Â Also excellent. Califlower is not my thing but whileÂ traveling, a friendÂ ordered this dish andÂ the memory is still with me.Â
1 Â½ cups chopped fresh coconut (or substitute 1/2 cup toasted coconut and 1 1/2 cups of coconut milk)
7-8 T oil
1 Â½ onions, chopped
Â Â Â 5 dried red chilis
Â Â Â 2 tsp coriander seeds
Â Â Â 1/8 tsp mustard seeds
Â Â Â 1/8 tsp fenugreek seeds
Â Â Â Â¼ tsp cumin seeds
Â Â Â 1 inch cinnamon stick
Â Â Â 4 peppercorns
Â Â Â 2 cloves
Â Â Â Â½ tsp turmeric
Â Â Â Â½ tsp paprika
Â Â Â 1 heaped tsp tamarind
Â Â Â Â¾ inch piece of fresh ginger, grated
Â Â Â 4 cloves garlic, finely chopped
1 cup potatoes, peeled, chopped large pieces
14 ounces cauliflower cut into large flowerettes
Topping:Â Â Toasted Coconut, Almonds, or CashewsÂ
Soak 1 cup coconut in 2 cups of warm water, blend, then strain reserving milk.Â
In non-stick pan heat oil and remaining chopped coconut for 2-3 minutes.Set aside.
Heat oil and sautÃ© half the onions for 2-3 minutes and set aside.
Heat oil and sautÃ© 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.Â Add turmeric and paprika and tamarind and Â½ cup water and grind to smooth paste.Â
In saucepan, 4 T oil sautÃ© ginger and garlic for 15 seconds, followed by balance of chopped onions for 7-8 minutes until translucent, add spice paste and sautÃ© for 2 minutes, then add a little water and sautÃ© potatoes for 5 minutes.Â Salt, add water to cover and cook 5-7 minutes.Â
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.Â Feel free to leave out the potatoes or to add some carrots to the mix or just use califlower alone.Â Â Â Best vegetarian dish!