Distinguished Vegetarian Cuisine With Flavours From Around the World.
Oooo la la…today I have a very opulent dish. I do believe we can allow ourselves such indulgence from time to time 🙂 Today on the menu I have a Creamy Cauliflower Curry with a perfect blend of spices. Fresh cream does have a tendency of toning down spices and flavours, therefore I prefer to increase the spices to achieve that perfect balance. This dish pairs well with parathas (click on the this link http://wp.me/p5WmT0-uW ) and some fresh tomato sambals.
Preparation: 10 mins Cooking time: 40 mins Serves: 3-4
1 medium cauliflower
30ml sunflower oil
¼ tsp mustard seeds
¼ tsp cumin seeds
2 pieces’ cinnamon sticks
1 star anise
1 sprig curry leaves
1 cup (250ml) chopped onions
1 tbsp (15ml) coriander powder
½ tbsp. (7.5ml) cumin powder
2 tsp (10ml) turmeric powder
1 ½ tsp (7.5ml) salt
1 cup (250ml) water
¾ cup liquidised tomatoes
4-5 green chillies (slit halfway)
250ml fresh cream
Spring onions to garnish
Crushed red chillies (garnish)
Let’s cook 🙂
Break cauliflower into small florets – wash them out and soak in boiling water with 1 teaspoon salt.
Heat oil in a medium pot
Toss in the mustard seeds, cumin seeds, cinnamon sticks, cloves, cardamoms, star anise and curry leaves. Once the mustard seeds pop and leaves splatter – throw in the onion – sauté for a minute or two until translucent.
Rinse the cauliflower and toss into the pot.
Toss in the coriander powder, cumin powder, turmeric powder and salt. Give it a good stir – cover with a lid – cook in medium heat for 5-8 minutes,
Pour in the water – cover and cook for a further 20 minutes until the cauliflower softens.
Add the tomatoes and chillies – cook for 5 minutes or until tomatoes are cooked through.
Pour in the fresh cream – simmer on low heat for 5 minutes
Garnish with sliced spring onions and red chillies just before serving
Best served with parathas, rotis or any flat breads of your choice