Cauliflower, Turmeric & Coconut Curry

This cauliflower, turmeric and coconut curry tastes sublime alongside a steamy cup of Immune infusion – packed full of aromatic spices. Try this recipe from Mithi Ahmed aka The Daal Diaries, with spices from @spicekitchenuk.

Cauliflower, Turmeric & Coconut Curry

Difficulty

Moderate

Time to Make

2 hours

Blend

Immune

FEATURED TEA

Immune

Our Immune Natural Benefits infusion helps keep you feeling on top with a restorative blend of ginger, turmeric, lemongrass and vitamin C.

INGREDIENTS

Ingredients:

1 large cauliflower, cut into large thick wedges/slices
3 tbsp ghee (2 tbsp butter with 1 tbsp veg oil)
6 black peppercorns
3 green cardamoms
2 tsp Spice Kitchen coriander seeds
1 ½ tsp Spice Kitchen mustard seeds
1 tsp Spice Kitchen cumin seeds
1 small Spice Kitchen cinnamon stick
1 black Spice Kitchen cardamom (optional)
1 finger green chilli, split lengthways
6 Spice Kitchen curry leaves (optional)
1 large onion, thinly sliced
6 garlic cloves, crushed/pureed
1 tbsp ginger, crushed/pureed
¾ – 1 tsp Spice Kitchen turmeric powder
40g cashew nuts
500-600 ml coconut milk
100-150 ml hot water (depending on desired consistency)
1 tsp salt
1 tsp sugar
Few strands of saffron (optional)
Coriander and toasted cashews for garnish

Method

First prepare the cashew nuts to make cashew cream. Soak the cashew nuts in warm water for 30 minutes then transfer the nuts and some of the soaking water to a spice blender or food processor and blend until completely smooth. Set aside for later.
Preheat the grill to medium-high. Make sure the cauliflower is cut into large thick wedges to minimise breakage. Brush each side with a little olive oil and season with salt then lay the wedges on a baking tray and place under a medium grill for 10-20 minutes to char (but not cook completely). Remove from the oven and set aside.
In a small frying pan, toast the coriander, cumin and mustard seeds with the black peppercorns for 2 minutes over a high heat until fragrant. Leave to cool and then, in a spice grinder or pestle & mortar, grind down to a fine powder mix.
In a large heavy-based pan, melt the ghee over medium heat. Add the remaining whole spices and toast for 1 minute until fragrant. Add the green chilli and curry leaves to the pan and let them sizzle for 30 seconds or so.
Add the sliced onions, a pinch of salt and a pinch of black pepper. Cook for 15 minutes slowly to caramelise and soften the onions. Stir regularly to avoid sticking.
Once the onions are golden brown add the garlic and ginger; sauté for 3 minutes.
Now add the turmeric and your prepared spice mix. Coat the onions in the spices and cook for 3 minutes.
Stir in the cashew cream to form a thick paste followed by the coconut milk, sugar, 1 tsp salt and the hot water, stirring carefully to incorporate everything together. Bring the sauce to a boil then reduce the heat to low. Gently simmer the sauce for 15 minutes with the lid off to allow it to thicken. Add more coconut milk depending on how creamy you want it, or you may wish to add more water to loosen it.
Check the seasoning and adjust to your liking then gently place the charred cauliflower wedges into the sauce. Make sure each one is covered by the sauce but avoid stirring too much that they break. Stick the lid on and simmer for another 10 minutes to cook the cauliflower through and infuse it with the fragrant curry flavours.
Once the cauliflower has cooked through, sprinkle over a few saffron strands and leave to infuse for 2 minutes.
Serve up with lots of coriander and toasted cashew nuts!