Cauliflower and Pea Coconut Curry
Description
A really lovely dish that’s terrific on it’s own, or brilliant with Butter Paneer (use the remaining tomato paste here!). Borrowed from Smitten Kitchen, I simplified a couple of minor things but this is a very flexible recipe – enjoy!
Ingredients
2 large onions, finely chopped
1 T. EACH ginger AND garlic, finely minced (you can also add a minced up small green chili)
kosher salt AND canola oil
1 T. tomato paste
1 1/2 t. EACH ground coriander, cumin AND kosher salt
1/2 t. chili powder (I prefer hot, but it depends on who I’m feeding)
1 large head cauliflower (about 2 lbs/4 cups), cleaned and cut into bite-sized florets
1 can (400 mL) coconut cream (or milk)
~1 c. frozen peas AND 1/2 t. garam masala
For serving;
~1 c. roasted and salted cashews for topping – if you only have raw then fry them up with a titch of salt
chopped fresh cilantro, lemon wedges
basmati rice
Instructions
Heat up a good splash of canola oil and cook the onions for several minutes until softened and golden. As the onions are cooking, mash and squish together the ginger and garlic in a small bowl with the back of a spoon (or use a mortar and pestle) and add in a sprinkle of kosher salt. Add this paste to the onions and cook for another minute or 2.
Stir in the tomato paste, coriander, cumin, salt and chili powder, then add in the cauliflower and coconut cream and bring everything to a simmer. Cook on low heat, stirring occasionally, for about 10 minutes until the cauliflower is tender.
Add in the peas and garam masala, stir for a few minutes until everything is warmed through, then taste for seasoning and dish up into big bowls over basmati rice. Garnish with some salty cashews, cilantro and a squeeze of lemon – comfort food at it’s finest!
