Curry is a blend of herbs and spices that is used in hundreds of recipes in traditional Indian cuisine. Curry cauliflower, often offered as a vegetarian dish, can accompany rice, allowing you to prepare a healthy and tasty meal. In this article you will find a simple recipe based on potatoes or chickpeas with coconut.
Ingrediants
Curry Cauliflower and Potatoes
- A head of cauliflower
- 3 potatoes
- 15 ml of olive oil
- 1 teaspoon of cumin seeds
- 2 tomatoes
- 1 onion
- 1 teaspoon of salt
- 1 teaspoon of curry powder
Curry Cauliflower and Coconut Chickpeas
- 30 ml of coconut oil
- 1 large onion
- 3 cloves of garlic
- Piece of peeled ginger about 3 cm
- 1 tablespoon of garam masala
- 2 tsp ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of ground turmeric
- 3 cups of cooked chickpeas
- 2 cans of tomato cubes
- 1 400ml can of coconut milk
- 1 medium head of cauliflower
- Salt and pepper to taste
- 60 g of fresh coriander
Steps
Method 1 of 2: Cauliflower and Potato Curry
Step 1. Prepare the vegetables
Peel the potatoes, cut them into pieces of about 3 cm. Do the same with the cauliflower. Dice the tomatoes, but don't worry about getting similarly sized cubes, as they will shrink during cooking. Instead, cut the onion into even pieces.
If your eyes start to water while cutting the onions, do the procedure under tap water. This will prevent sulfur compounds from rising and irritating your eyes
Step 2. Cook the potatoes and cauliflower in the microwave
Place the potatoes in a microwave-safe bowl filled with water. Let them cook for 4 minutes or until softened (check this by sticking a fork). Then, place the cauliflower in another microwave-safe bowl filled with water and cook for 3 minutes. At this point, drain the water and place both the potatoes and the cauliflower in a single container.
- The microwave oven can play tricks. Monitor your food to make sure you don't overcook it.
- Alternatively, you can steam the potatoes and cauliflower. Just put them in a steamer, cover it and cook them for 3-4 minutes.
Step 3. Fry the cumin seeds
Heat cooking oil in a medium-sized wok. As soon as it starts to sizzle, place the cumin seeds in it. Fry them until they are golden brown and have begun to swell. Cumin seeds make curry even tastier.
Step 4. Skip the onion and tomatoes
First place the onion in the oil, then toss and stir frequently with the cumin seeds for 3 minutes. Then, add the tomatoes and cook for another 3 minutes. Stir constantly to prevent the ingredients from burning.
If you prefer a creamier curry, add 60ml of coconut milk or yogurt. Stir until you get a mixture of a homogeneous color. If you spill too much, let the mixture reduce to achieve the right consistency
Step 5. Pour the potatoes and cauliflower into the pan and season with curry powder and salt
Meanwhile, gently mix the oil, cumin, onion and tomatoes with a wooden spoon.
Serve with rice and toasted naan bread
Method 2 of 2: Cauliflower Curry and Coconut Chickpeas
Step 1. Skip the onion, garlic and ginger
Cut an onion into cubes. Chop the garlic and ginger. Heat the coconut oil in a wok or cast iron saucepan, then add the onion, garlic, and ginger. Cook for 5-7 minutes over medium-low heat.
You can also let them simmer until they have started to give off their distinctive smell
Step 2. Add the spices:
garam masala, coriander, cumin and turmeric. Most of the spices should already have been ground. If not, put them in a mortar and pound them vigorously. Once reduced to a powder, use them to season the onion, garlic and ginger. Stir for a minute or until they start to smell.
Garam masala is a spice blend traditionally used to make curry. Although it can be made at home, it contains as many as 10 varieties of spices, so it is often less complicated and expensive to buy it ready-made
Step 3. Cut the cauliflower into bite-sized buds, then mix it with the chickpeas, tomatoes and coconut milk
Raise the heat until the mixture boils.
Chickpeas can be found in the legume section in the supermarket. One can weighs approximately 450g. If you decide to use canned ones, rinse and drain them well
Step 4. Lower the heat and let it cook
Once the curry has started to boil, stir it, then adjust the heat to a simmer and cover the pot. Stir it from time to time, but let it cook for at least 15 minutes. At this point, remove the lid and let the liquid evaporate to thicken it. Thicken it to your liking.
Season with salt and pepper before serving. You can also use it to season rice, garnished with chopped coriander
Advice
Are you having trouble finding spices? All those for curry are available in oriental food stores or supermarkets that sell ethnic products. You can also order them on the internet and receive them at home
Warnings
- Try to have a good selection of spices.
- Season as you wish, but before serving the curry to other people, ask if there are any diners who don't like spices.
