Cauliflower Coconut Curry

INGREDIENTS

1.5 kg cauliflower, cut into small florets (approx. 2 heads of cauliflower or greens)

2-3 cloves of garlic, sliced

2-3 tablespoons ghee or coconut oil (vegan)

2 teaspoons mustard seeds

3 cardamom pods, crushed

1-2 cinnamon sticks

2 dried red chillies

18 curry leaves

2 tablespoons Madras curry paste

1 teaspoon turmeric

300g yellow cherry tomatoes

1.5-2 cans of coconut milk, 400 ml each

Juice and zest of 1 lemon

Salt, freshly ground pepper

8 sprigs of coriander

Serve with

Toasted Coconut Chips

Basmati rice

Pappadum (Indian flatbread)

METHOD

Preheat the oven to 200°C. Wash the cauliflower, cut into florets and place in a bowl and mix with the garlic slices and a little oil. Place the cauliflower on a baking tray lined with baking paper and roast in the oven for about 10 minutes.

Heat the ghee in the Le Creuset Cast Iron 24cm Pumpkin Casserole over a low heat. Add the mustard seeds, cardamom, cinnamon, chilli and curry leaves and roast for 1-2 minutes until fragrant, stirring regularly. Add curry paste and turmeric and continue cooking for 1 minute. Add the roasted cauliflower florets, cherry tomatoes and mix with the spice mixture. Add the coconut milk and lemon juice as well as the zest of the lemon zest and mix everything together. Bring to a boil, season and simmer for 2 minutes.

Garnish with coriander and coconut chips and serve with steamed rice and/or pappadum.

Tip:

The cauliflower curry goes well with any firm, white fish (approx. +-600 g for 8 people). Divide the fish fillets, place in the curry and cover with sauce. Cover with the lid and simmer for 3-4 minutes until the fish is translucent.