Good quality cauliflower is a rare and prized vegetable here in winter. While in Delhi, we got some of the best cauliflower in this season. However with inches of snow covering the ground here we rarely get to see a decent head of cauliflower between December and March. All the vegetable comes from the warmer climes and has for so long sat in some cold storage chain that it becomes a challenge to cook it. But sometimes you get lucky and I got some really beautiful organic cauliflower at my local market the other day. I wanted to do justice to this lovely vegetable and so chose this delicious and simple curry to enjoy it in!!
4 cups cauliflower florets
1 large onion, sliced
2 sticks celery, chopped
3 tbsp tomato paste
2 cups coconut milk
Salt to taste
2 dry red chilies
2 pods garlic
1" piece cinnamon
8 black peppercorns
2 black cardamoms
2 tbsp canola oil
- Wash the cauliflower and celery and set aside.
- Heat oil in a large frying pan. Add the onions and fry gently until transparent.
- Add the garlic with the red chilies, cinnamon, cardamoms, and black peppercorns.
- Fry till fragrant, about 90 seconds.
- Now add the celery and the cauliflower. Fry for a couple of minutes.
- Add a cup and a half of water with the tomato paste. Cook the vegetables begins to softer.
- Now add the salt to taste, followed by the coconut milk.
- Cook at a low simmer for another 15 minutes or until the curry begins to thicken, but only just.
- Turn off the heat. Cover and set aside for at least 30 minutes before enjoying.
- This curry tastes best with rice.
- The curry itself is mild with predominant flavours of the spices used. These will be mild chili.
- It is easy to overcook this vegetable - keep a keen eye or you will get a mush.
- You can replace the tomato paste with fresh tomatoes, about 4 medium sized ones. Peel and seed them before use.
- The curry in this vegetable will thicken but not much. It is more on the wet side.
Like this recipe. Tried it. Leave me a comment:)
All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2013. All Rights Reserved. Kindly do not reproduce without permission.