Cauliflower Korma
A mild but very tasty, nourishing veggie curry, great one for the whole family, serve with frizzled curry leaves & steamed leafy greens squeezed with fresh lime!
INGREDIENTS
1 onion, finely diced
2 Tbsp coconut oil
SPICE MIX
2 tsp coriander seeds
6 black peppercorns
2 cloves
6 cardamom pods, bashed & seeds released
1 cinnamon stick
2 tsp mustard seeds
CURRY PASTE
40g fresh turmeric, peeled
40g fresh ginger, peeled
4 garlic cloves, peeled
2 Tbsp fish sauce (or Fysh sauce)
2 bay leaves
4 lime leaves, deveined & finely shredded
1 Tbsp macadamia butter or nut butter
500ml coconut milk
150g yoghurt
Zest & juice of a lime or two
2 tsp Garam masala
Sea salt to taste
500g cauliflower, cut into florets
METHOD
ISauté onion in half the coconut oil for 10 mins, remove the onion from the fry pan, set aside for later. Roast the spices & blend to a powder. Blend the turmeric, ginger & garlic with some salt, into a paste. Add the remaining coconut oil to the pan, fry the turmeric paste for a minute, add the mustard seeds & ground spices + cinnamon stick & continue to fry for another minute. Add the coconut milk, macadamia butter, cardamom seeds, bay & lime leaves, return the onion, bring to a simmer for 10 minutes. Add the cauliflower fish sauce, cover & boil for 8 minutes, stir in the yoghurt, Garam masala 7 season the curry. Taste, adjust seasoning. Serve with frizzled curry leaves & steamed leafy greens on the side, delightful!
