Cauliflower Curry

• December 26, 2020
• 1320 Views

Ingredients:

• 1 tbsp Ginger
• 1 Lemon
• 1 Shallot/Onion
• 1 Cauliflower
• 1 Bunch Cilantro
• 165 mL Coconut Milk
• 1 Large Red Tomato
• 1/2 tsp ground chilli powder
• 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground black pepper
• 3 cloves garlic, minced
• Salt, to taste

Recipe:

1. Cut the cauliflower into bite-sized florets and toss with some salt, pepper, and oil.
2. Spread the cauliflower on a sheet pan and grill for about 16 – 18 minutes until lightly browned and tender when pierced with a fork.
3. While the cauliflower roasts, chop the tomatoes. Peel and mince the ginger. Zest the lemon. Chop and mince the onions. Pick the cilantro leaves off the stems, and roughly chop them.
4. In a medium pot, heat 1 tablespoon of oil over medium heat.  Sauté the ginger and shallot, stirring frequently for about 30 seconds to 1 minute, until fragrant.
5. Add the ground chili powder, ground coriander, ground cumin, and ground black pepper, and cook for about 30 seconds to 1 minute, until they are toasted and fragrant.
6. Add the chopped tomatoes and cook until it is really softened and almost paste-like.
7. Next, add the lemon zest and 1/2 cup of water.
8. Simmer, stirring occasionally for about 3 to 4 minutes until the sauce has thickened.
9. Add the roasted cauliflower and cook for about 15 minutes until thoroughly heated.
10. Season with salt & pepper to taste.
11. Remove from heat and mix in the coconut milk until fully combined with the remaining ingredients before serving.