Cauliflower and Coconut Curry

This cauliflower and coconut curry, aromatic and very comforting, is a recipe you must try. If, like me, you enjoy dishes with that characteristic spiced touch of Indian cuisine, you will enjoy it from the moment you reach for the spices to prepare the mise en place. If not, I recommend giving it a try, because the result is delightful.

The combination of all the spices creates a magical aroma, in which the sweet notes contributed by cinnamon and turmeric are perfectly balanced with the presence of chili and Madras curry. I recommend lightly toasting this blend at the start of cooking so the curry releases its gentle perfume and slightly spicy flavor, and brings out the cauliflower's flavor wonderfully in this excellent stew.

And since I'm talking about bringing out flavors, nothing seems better to me for cooking and presenting this cauliflower and coconut curry than the charming Le Creuset cast iron pumpkin casserole. I find it as beautiful as it is efficient and functional; a collectible piece I use for almost everything: from a vegetable cream, a soupy rice or a stove-top stew, to roasted artichokes or a perfectly gratinéed onion soup in the oven. A gem!

I really encourage you to try this delicious stew, a cauliflower and coconut curry that will fill every corner of your kitchen with a wonderful aroma and comfort your soul and stomach.

Ingredients

• 1.5 kg of cauliflower cut into small florets
• 3 cloves of garlic thinly sliced
• 3 tablespoons of ghee or coconut oil
• 2 teaspoons of mustard seeds
• 3 crushed cardamom pods
• 1-2 cinnamon sticks
• 2 dried red chiles
• 18 curry leaves
• 2 tablespoons of Madras curry paste
• 1 teaspoon of turmeric
• 300 g of yellow cherry tomatoes
• 700-800 ml of coconut milk
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and freshly ground black pepper (to taste)
• 8 sprigs of cilantro

To accompany

• Toasted coconut chips
• Basmati rice or crispy Indian bread (Pappadums)

Preparation

1. Preheat the oven to 200º C.
2. Cut the cauliflower into florets and wash them well. Let the excess water drain and place them in a large bowl.
3. Add a little oil and the sliced garlic, and mix well with the cauliflower florets.
4. Now spread the florets over a baking tray lined with parchment paper and roast them for about 10 minutes. Remove from the oven when the time has passed.
5. Meanwhile, heat your ccocote pumpkin cast iron Le Creuset 24 cm on low heat and add the ghee or coconut oil.
6. Also add the mustard seeds, cardamom, cinnamon, chili and curry leaves, and let everything warm slowly for about 2 minutes so all the spices release their aroma, stirring occasionally.
7. Add the curry paste and the teaspoon of turmeric. Stir to combine and let it cook for 1 more minute.
8. Put the roasted cauliflower florets in the casserole, along with the cherry tomatoes, and gently stir so they mix well with the spices.
9. Add about 700 ml of coconut milk, the lemon juice and its zest, and stir to mix well. Cook until it starts to boil.
10. Add salt and pepper to taste, and simmer for about 3 minutes. If you see it needs more liquid, add the remaining coconut milk.
11. When ready, garnish with some cilantro leaves and the coconut chips, and serve with pappadums (crispy Indian wafers) or accompanied by steamed basmati rice.

Suggestions

• You can round out this cauliflower curry by serving it with any white fish, because they go wonderfully together. You only need to place the fish fillets on top of the cauliflower, cover them with the sauce and, with the casserole covered, simmer them for 3 more minutes. Serve the curry with the fish and rice and, besides being delicious, you’ll have a very complete dish.