Wholesome and comforting, this fragrant curry is easy to make and a hauntingly delicious addition to your Halloween menu.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 1.5 kg cauliflower, cut into small florets (approx. 2 heads of cauliflower or greens)
- 2-3 cloves of garlic, sliced
- 2-3 tablespoons ghee or coconut oil (vegan)
- 2 teaspoons mustard seeds
- 3 cardamom pods, crushed
- 1-2 cinnamon sticks
- 2 dried red chillies
- 18 curry leaves
- 2 tablespoons Madras curry paste
- 1 teaspoon turmeric
- 300g yellow cherry tomatoes
- 1.5-2 cans of coconut milk, 400 ml each
- Juice and zest of 1 lemon
- Salt and freshly ground pepper
- 8 sprigs of coriander
TO SERVE
- Toasted coconut chips
- Basmati rice
- Pappadum (Indian flatbread)
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Method
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1Preheat the oven to 200°C. Wash the cauliflower, cut into florets, and place it in a bowl and mix with the garlic slices and a little oil. Place the cauliflower on a baking tray lined with baking paper and roast in the oven for about 10 minutes.
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2Heat the ghee in a Le Creuset Cast Iron 24cm Pumpkin Casserole over low heat. Add the mustard seeds, cardamom, cinnamon, chilli, and curry leaves, and roast for 1-2 minutes until fragrant, stirring regularly. Add curry paste and turmeric and continue cooking for 1 minute. Add the roasted cauliflower florets, and cherry tomatoes and mix with the spice mixture. Add the coconut milk and lemon juice as well as the zest of a lemon and mix everything. Bring to a boil, season, and simmer for 2 minutes.
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3Garnish with coriander and coconut chips and serve with steamed rice and/or pappadum.
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4Tip: The cauliflower curry goes well with any firm, white fish (approx. +-600 g for 8 people). Divide the fish fillets, place in the curry, and cover with sauce. Cover with the lid and simmer for 3-4 minutes until the fish is translucent.
