Cauliflower Coconut Curry
Once in a while I get out of my comfort zone and try cooking a different cuisine. Today is flavours of India and with the help of a couple of cookbooks I came up with this dish as well as a red lentil dal that I will post next.
The curry is inspired by Vij’s at Home cookbook, I had to simplify as I didn’t have all the ingredients and anyway, I always adapt recipes. This is a quick dish to make, packed with bold flavours and tamed by the coconut cream.
Serve this with steamed rice, a refreshing cucumber salad and of course, raita on the side (not pictured).
1/4 cup canola oil
1 tablespoon coarse sea salt
1/2 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
A large pinch hot pepper flakes (or use fresh hot pepper, chopped)
1 cup passata (pureed tomatoes without the seeds or skin, you can buy it bottled in Italian stores)
1 cup water
1 head cauliflower, separated into medium size florets
1-2 cups fresh shelled peas
1 cup coconut cream
Hot sauce to taste
Green onion to granish
Heat oil in a large skillet.
Add the salt and spices and cook over medium heat until fragrant, 2-3 minutes but do not burn.
Add the tomato passata and bring to a slow boil.
Add the water and bring to a boil.
Add the cauliflower and peas, cover and cook until almost done, about 5 minutes.
Add the coconut cream and hot sauce and bring to a slow boil.
Cook for a couple of minutes then turn off the heat.
Serve with rice, raita and a refreshing cucumber salad with additional hot sauce on the side.
Scatter chopped green onion over.