it’s the week of cauliflower, it seems. cauliflower pizza monday; today, a cauliflower curry. before i get to the recipe, however, i’ve got some shameless plugging to do. i’m still pretty new to this blogging thing, and i’m sorting through the surprising complexities of this food bloggin’ world. so first off, bear with me. :) secondly, i’m just starting to use bloglovin, a site that acts as an aggregator for all of the blogs you follow. it’s totally great, and a good way to consume all of the blog posts you follow in one neat place, instead of scattered across pinterest, twitter, etc. (technology, geez!) anywho, i’d love it if you wouldn’t mind following me on there. pretty please? you can do so by simply here and pressing follow.
ok, done begging. on to the curry.
simple and coconut-based, this dish is loosely inspired by indian aloo gobi, which is traditionally comprised of spicy cauliflower & potatoes with curry seasonings.i’ve omitted potatoes in my recipe, but added tomatoes and coconut milk to make it more like a stew. this warming dish is the perfect remedy for a cold winter’s day. spicy, sweet and earthy in flavor, it’s filled with lots of goodness – cauliflower, brussel sprouts, radicchio, coconut, tomato, turmeric, coriander.
it’s also pretty straightforward to make, and easily adaptable. if you don’t have the exact combo of spices, don’t worry – simply swap out coriander seeds for ground coriander, for instance. just make sure if you leave out one spice, you add more of another to ensure it has the proper kick.i used PURPLE cauliflower this time – just gorgeous! (which makes me think, i’ll have to try cauliflower pizza with these purple guys next time…how perty would that be?)
RECIPE: SPICY COCONUT CAULIFLOWER CURRY serves 4-6
- 3 tbsp ghee
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1″ ginger, minced
- 1 jalapeno, seeds removed, diced
- 1/2 head cauliflower, chopped
- 6 large brussel sprouts, chopped
- 1/2 head radicchio, chopped (i happened to have on hand, but any bitter green or cabbage would work)
- 1 28-oz can kitchen-ready or diced tomatoes
- 1 15-oz can light coconut milk
- 1/4 cup dried cranberries or raisins
- 1 tbsp organic cane sugar
- from the spice rack: 1 tbsp coriander seeds, 3 whole cloves, 1 tbsp ground cumin, 1 tbsp ground turmeric, 1/2 tbsp ground cardamom, 1/2 tbsp cinnamon, 1/2 tsp paprika, 1/2 tsp salt
- fresh coriander or parsley to garnish
- melt ghee over medium heat. once melted, add chopped onion, coriander seeds and cloves; saute 2-3 minutes.
- add garlic, ginger & jalapeño to the pan. saute another 2 minutes, adding more ghee if needed.
- add can of tomatoes and spices, stir and increase heat to bring to simmer.
- add remaining spices (cumin, turmeric, cardamom, cinnamon, paprika, salt).
- add coconut milk, stir and again bring to a simmer.
- taste and adjust seasonings accordingly.
- add cauliflower, brussel sprouts & radicchio, stir.
- bring heat down to low and simmer 20 minutes, until sauce is thick and veggies are cooked through. when ~5 min away from being done, add the cranberries and sugar for added sweetness.
- serve over plain brown basmati rice, or grain of choice.