Tag: Cauliflower

Cauliflower Curry

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The best laid schemes o' mice an' men / Gang aft a-gley.
Robert Burns - To a Mouse.

Cauliflowers are temperamental little things, they like everything just right. Provide ideal conditions and they will offer lovely tight heads for you epicurean delight. Unfortunately Mother Nature can also be temperamental and upset the best laid plans. I like to use those slightly yellow, stalky cauliflowers in a curry, once everything is mixed the only thing on a diner’s mind id taste!

Serve this with Naan bread and rice, it freezes well and once you have 2 or 3 various leftover curries in the freezer you have a curry party ready to happen.

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Cauliflower & Potato Curry
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

This is a creamy, mild curry. 

Course: Main Course
Cuisine: Indian, Vegetarian
Servings: 4
Author: Sharon
Ingredients
  • 200 gm potato - chopped into 2 cm pieces & cooked
  • 1 medium cauliflower head - cut into pieces & cooked
  • 1 small onion - finely diced
  • 1 small green pepper - finely chopped
  • 3 cloves garlic - crushed
  • 1 tsp grated fresh ginger
  • salt & pepper
  • 2 Tbsp oil
Spices
  • 1/2 tsp ground turmeric
  • 1/2 tsp chili powder - more or less to your taste optional
  • 1/2 tsp garam masala powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 bayleaf
  • 1/2 tsp caraway seeds
  • 1/2 tsp fenugreek seeds
Sauce Ingredients
  • 1/2 cup pureed tomatoes
  • 1/4 cup ground almonds
  • 1/4 cup water
  • 1/2 cup coconut milk
  • 2 Tbsp greek yogurt
Instructions

  1. Heat oil in large frypan and saute onion, green pepper, garlic, and ginger, with salt and pepper to taste for 10 minutes over a low heat till soft. This can be done while potatoes and cauliflower are cooking.

  2. Mix spices together, turn heat on onion mix to medium and add spices, stir for 1 minute.

  3. Add all sauce ingredients except yoghurt. Cover and leave to simmer for 10 minutes over low heat.

  4. Stir in potatoes and cauliflower, add yoghurt and stir until everything is hot.

Recipe Notes

There are some less common spices in this recipe, at a pinch use curry powder instead of dry spices.

Fennel seeds could replace fenugreek and caraway.

Cream instead of coconut milk or sour cream instead of yoghurt. 

SharonLeave a comment

Roast Pumpkin & Chickpea Madras

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This is a lovely creamy curry, great served with Naan and rice. If you want a fresh, fruity salsa to accompany the dish try equal quantities of feijoa or kiwifruit, and cucumber with a twist of salt and a squirt of lemon juice. I am not a chili fan, but some Jalapeño in the salsa would also work.

What I put in a recipe usually depends on what the garden has to offer; the recipe is equally good with 1/2 cauliflower and 1/2 pumpkin, just roast cauliflower along with the pumpkin.

I also don’t use bought curry pastes, or seasoning mixes. It is so easy to make your own and know what is in them. For example, herbs and spices in their natural forms are gluten free, however, some producers add carriers and anti-caking agents, which can contain gluten. Check the curry powder on this New Zealand site. I am in no way disparaging the owner of the site, in fact I think Countdown are making a huge effort to show the ingredients etc in their products; however, the manufacturer is another story. Just be aware that some sites will tell you added gluten in seasonings is a myth, when in fact one of New Zealand’s largest supplier of spice mix does exactly that.

This dish uses a homemade madras style spice mix – just click the link. This is enough spice for 4-6 servings, so either make a double batch of curry and freeze half, or keep spice mix for next time in an airtight jar.

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Roast Pumpkin & Chickpea Madras

A mild, creamy vegetarian curry. Quick and easy to prepare and it freezes well. 

Course: Main Course
Cuisine: Indian, Vegetarian
Servings: 2
Calories: 480 kcal
Author: Sharon
Ingredients
  • 300 gm peeled pumpkin- cut into 2 cm dice
  • 2 tbsp Olive oil
  • salt and pepper
  • 1/2 teaspoon garam masala
  • 1 440 gm canned chickpeas rinsed and drained
  • 1 brown onion - finely diced
  • 1 tablespoon finely chopped parsley
  • 2 cloves garlic - crushed
  • 1/2 tsp fresh ginger - grated
  • 2 tablespoons madras curry mix see post
  • 1 440 gm canned chopped tomatoes
  • 1/2 cup water
  • 1/2 cup coconut milk
Instructions

  1. Toss pumpkin on prepared tray with olive oil, garam masala and season with salt and pepper. Roast for about 15 minutes, then toss, add chickpeas and roast for a further 5 minutes.

  2. Heat a drizzle of oil in a large pan on medium heat and cook onion for 3–4 minutes. Add parsley, garlic, and ginger, cook for a further 5 minutes. Add madras mix (see blog) and cook for 1 minute. Add all remaining curry ingredients and bring to a simmer. Reduce heat to low-medium and simmer for 5 minutes, stirring often.

Recipe Notes

You can use a purchased madras mix, if it is a paste omit ginger.

SharonLeave a comment