Thursday, 27 November 2014

Cauliflower curry

Easy-peasy homemade veg curry for cauli-lovers

Do you also hate the the pre-packed curry powder? Me too. It has an awful aftertaste, and who knows what's in it, or what isn't. For a good curry base you only need the following basic ingredients: black mustard seeds, cumin seeds, coriander seeds and fennel seeds, fresh ginger root, ground turmeric, freshly ground black pepper, and you are done. Believe me, you will never reach for the ugly curry powder again. To make a basic curry (from cauli this time)

You will need:
a head of cauliflower
2 carrots
1 tbsp coconut oil
1 tsp black mustard seeds
1 tsp whole cumin seeds
1/2 tsp whole coriander seeds
1/4 tsp whole fennel seeds
1/2 inch of fresh ginger root, tiny sliced
1/2 tsp ground turmeric
freshly ground black pepper (to taste)
a pinch of asafoetida (hing)
a pinch of coarse salt
1 tbsp creamed coconut or ground cashew nuts

fresh coriander leaves (cilantro)
to garnish

Optional: add pippali or cayenne peppers for hot curry;

Rinse the cauliflower and break into florets, halve or quarter the bigger ones. Peel the carrot and slice or cut into cubes.

Heat the oil, add the mustard seeds and the cumin seeds. Just when they start to pop add the coriander, fennel and fresh ginger. Add the carrots and cauliflower pieces and brown them a bit here and there. Add a splash of water and dissolve the creamed coconut (you can use ground cashew nuts instead). Season with turmeric, black pepper, hing and salt. Put a lid on and simmer gently until the veg are tender.

Garnish with chopped coriander leaves. Serve with steamy basmati rice. Enjoy!

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