Seasonal Recipe No 43 – Quick cauliflower curryPosted on May 7th, 2010 No comments
Don’t be put off by the long list of ingredients for this recipe from Hugh Fearnley-Whittingstall in The Guardian. He says: “This makes for a light, easy and tasty dinner with some rice and naan or chutney.”
This dish has a delicious nutty flavour and none of the pungency associated with this much-maligned vegetable. At home in St Mabyn I served it with grilled, spiced chicken and extra yogurt.
Preparation: 5-10 minutes
Cooking: 20 minutes
2 tbsp groundnut oil
2 small onions, peeled, halved and finely sliced
3 cloves garlic
1 green chilli, seeds and membrane removed, chopped
3cm piece fresh ginger, peeled and chopped
Salt and freshly ground pepper
1 tsp garam masala
½ tsp mustard seeds
½ tsp ground cumin
¼ tsp turmeric
3 cardamom pods, bashed
350g small potatoes, quartered
1 cauliflower, trimmed and broken into large florets
250g whole milk yoghurt
1½ tbsp tomato purée
1 small handful fresh coriander, tough stalks removed
1 small handful cashews or pistachios, toasted
Heat the oil in a large saucepan over a medium heat, then fry the onion until just golden. While the onion is cooking, pound the garlic, chilli and ginger with a pinch of salt until they form a paste. Add this to the pan and stir for a couple of minutes.
Tip in the rest of the spices and stir until the mustard seeds begin to pop. Add the potatoes and cauliflower, and fry, stirring frequently, for five minutes, so that the veg are well coated with the spice mixture. Pour in about 400ml water, bring to a simmer, cover and cook for 10-12 minutes, until the vegetables are tender.
In a bowl, whisk together the yoghurt, tomato purée and some of the hot cooking liquid. Remove the curry from the heat, stir in the yoghurt mixture, return the pan to the heat and warm through very gently. Stir in most of the coriander, adjust the seasoning and serve scattered with the remaining coriander and the toasted nuts.
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