Calming Cauliflower Curry

Growing up in a frugal house- we had four mouths to feed ;) Often our cupboards ran low on food, regardless my mother was always able to rustle up a hearty family meal for us kids using low cost ingredients that went a long way. One of the regular dishes she made was cauliflower and potato curry which I regard like a simple peasant dish because cauliflower is a lesser expensive ingredient vegetable and do are potatoes. Both these were usually staples in our kitchen which I like to call cheap and cheerful.

Below is the recipe and its served with yummy paratha and raita.

We ate so much of this dish so much that my elder sister Maya would often complain 'not again mum' lol... However its one dish I can never get sick of as I love veggies and its so light and fragrant. Although you may have to watch out. Similar to broccoli, cabbage, and Brussels sprouts, cauliflower is a cruciferous vegetable, all of which are great sources of folate, vitamin K, and fiber. Unfortunately, they can be hard to digest—especially when they're eaten raw—which can cause bloating and gas. Im a Vata... in Ayurveda which means I am prone to wind as I like to refer to it not gas lol, but as it cooked it makes it easier on the digestion. Its a an easy one pot dish that can be cooked quickly and always impresses guests. Also Cauliflower is one of the best sources of choline, a nutrient that most people don't get enough of. Choline is essential for many healthy nervous system functions, including mood regulation, memory, and muscle control so another reason to keep calm and eat cauliflower.

I served this up to a bunch of my girlfriends in Southampton. It was a hot sunny day, where I danced on the deck with the sea in sight and then chowed down on this deliciously light and warming curry.

Dancing on the deck ....

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TIPS TO MAKE INDIAN CAULIFLOWER CURRY

1. Finely chop onions for best flavor. The finely chopped onions along with the canned diced tomatoes are crucial for creating the base sauce for this cauliflower curry. Many curry recipes will even recommend blending the onions and tomatoes in a food processor.

2. Don’t be overwhelmed with the amount of spices used. When you add the spices in, it will look like it’s too much, but I assure you that you’ll need it all to bring out the best curry flavor.

3. Fry the spices long enough until they become fragrant. This is essential to bringing out the best taste in all those spices you’re adding along with the red curry paste.

4. Make it more spicy by adding fresh chili when you sauté the ginger, garlic and onions. You can also double up on the red curry paste if you’d like.

WHAT HERBS AND SPICES ARE USED IN A CURRY?

This curry contains an herb and spice mix that is often used in Indian cuisine and it gives it a wonderful aroma and flavor. You will need:

• ginger

• cilantro

• curry powder

• turmeric

• coriander

• cumin

The Recipe

INGREDIENTS

• ▢1 tablespoon olive oil

• ▢1 onion chopped

• ▢2 garlic cloves minced

• ▢1 inch fresh ginger peeled/finely grated

• ▢3 tablespoons fresh cilantro chopped (plus more for garnish)

• ▢1 small head of cauliflower cut into florets

• ▢3 cups cubed sweet potatoes peeled

• ▢2 tablespoons red curry paste

• ▢1 tablespoon curry

• ▢2 teaspoons turmeric

• ▢1 ½ teaspoon coriander

• ▢1 ½ teaspoon cumin

• ▢14 ounces canned chopped tomatoes

• ▢14 ounces canned chickpeas drained and rinsed

• ▢14 ounces canned coconut milk full fat

• ▢2 cups water

• ▢Lime slices for serving

INSTRUCTIONS

• Heat the oil in a large, heavy pot. Add the onions and cook until they're soft and translucent, about 5 minutes. Add the garlic, ginger, and cilantro; and saute until fragrant, about 1 minute.

• Add the cauliflower and potatoes along with the red curry paste, curry, turmeric, coriander and cumin. Season with salt and pepper and saute for 5 more minutes until the vegetables are well coated with the curry paste and dish becomes very fragrant.

• Next, add the canned tomatoes with their juices, chickpeas and coconut milk along with 2 cups of water.

• Bring to a boil, then turn the heat to low. Simmer for 30 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender and the sauce thickens.

• Serve over rice and garnish with cilantro and lime slices, if desired

NOTES Storage: Keep any leftovers in an airtight container in the fridge and they will keep for around 5 days. You can also freeze the curry and it will keep for up to 3 months. Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

• Instead of diced tomatoes, you can use fresh tomatoes, crushed tomatoes or just tomato paste

• Instead of canned coconut milk, you can use any type of milk or half and half.