My friend SV is an amazing cook and baker. She even had her own bakery for a while in the US and is now continuing her passion back in Bangalore, India. Those familiar with farmers markets in Bangalore, would have definitely tasted SV’s creations. Anyway, she sent me this awesome cauliflower curry recipe several years ago and since then it appears in our menu at least once a month. Ever since Costco started carrying bags of cleaned, cut cauliflower, life has become certainly become easier in the kitchen. The delicate flavor of coconut milk balances the robust Indian spices and makes it a creamy, delightful curry to pair with rice and rotis.
1 medium head cauliflower, cut into florets
2 medium sized onions, roughly chopped
2 medium sized tomatoes, roughly chopped
2 teaspoons oil
1 dried red chili
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 tablespoons coriander powder
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 cup light coconut milk
4-5 curry leaves (available in Indian grocery stores)
1. Place the cauliflower florets in a large pot of water and bring it to a boil. Reduce the heat and let it simmer for 10 minutes or until the florets are tender. Drain and set aside.
2. Heat oil in a pan and when oil is hot, add mustard seeds and let it splutter.
3. Add cumin seeds, dried red chili, fennel seeds, curry leaves and cook for a minute.
4. Add onions and cook till they turn soft.
5. Add tomatoes with a pinch of salt and let it cook until soft.
6. Add coriander powder, turmeric and red chili powder, mix well and cook for couple of minutes.
7. Remove from heat and grind the above to a smooth paste.
8. Return the ground paste back to the pan and add drained cauliflower florets, mix well.
9. Add coconut milk and salt, let it simmer for 10 minutes.
10. Add more water, if required and serve hot with rice or roti.