Yellow Cauliflower Curry, Coconut Yogurt And Crispy Curry Leaves
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Yellow Cauliflower Curry, Coconut Yogurt And Crispy Curry Leaves
Ingredients
Curry Paste
6 long Thai chillies, halved and deseeded
50g garlic, peeled
150g fresh ginger, peeled
50g turmeric
1 bunch coriander stalks and roots, washed
1 tbs cumin seeds, toasted
1 cinnamon stick
Yellow Curry
1 tbs yellow mustard seeds
1 handful curry leaves
1 large red onion, diced
4 cans coconut cream
1 large cauliflower
2 tbs dried currants
1 punnet cherry tomatoes, halved
75ml lime juice
30ml soy sauce
170g tub Jalna biodynamic organic yoghurt
1 bunch coriander
1 bunch mint
Salt flakes to taste
Fried curry leaves to serve
Brown rice to serve
Method
Curry Paste
Place all the curry paste ingredients into a food processor and blitz until smooth.
Preheat your oven to 240 degrees.
Heat a couple of tablespoons of rice bran oil in a large saucepan over a medium to high heat.
Add the brown mustard seeds. Once the mustard seeds start to pop, throw in the curry leaves. Be careful as once the curry leaves hit the oil they will spit. Stir in the curry leaves for 10 seconds. Once they’re fragrant, add the curry paste and red onion to the pan. At this point you want to reduce your heat to medium as you’re trying to cook the water out of the curry paste which will take time. You will need to stir the pot for about 10 minutes or until you see the oil start to split from the curry paste.
Once this has happened, pour in the coconut cream, bring the mixture to a simmer and reduce by half.
While this is happening you want to prep your cauliflower. Cut the cauliflower into golf ball size florets. Place them on an oven tray lined with baking paper and give them a coating of oil and salt and pepper.
Place the cauliflower in a super-hot oven for 15 minutes or until you have good colour on the cauliflower and the stems are just tender.
Once the curry mix has reduced by half, add the tomatoes and the dried currants and simmer for a further 5 minutes as the cherry tomatoes will start to soften.
Turn the heat off and season with the soy, lime juice and salt flakes. Please taste it as it how much you have reduced the sauce will depend on how much salt and acid you will need to add.
To serve, pour the hot curry mix over the top of the warm cauliflower in a shallow bowl. Top with some coconut yogurt, coriander and mint leaves and crispy curry leaves.
Serve with brown rice and naan bread.
Recipe by Andy Allen
