Recipe of the Month: Cauliflower Curry

A lovely hearty dish that’s great for winter. Have it with rice or it makes a nice side dish.

Cauliflower contains wonderful medicinal properties. It supports liver detoxification, is an anti-oxidant so fights cancer, has anti-inflammatory properties and is high in Vitamin K and other minerals.

The blend of spices makes this curry easy to digest to provide full nourishment the body.

INGREDIENTS

• 2 heads of cauliflower (divide into small pieces and soak in salt water, discard water before cooking)
• 1 tomato (skin and seeds removed, diced)
• 1 leek (sliced)
• 1 knob ginger (diced)
• 1/2 star anise
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1 tsp coriander seeds
• 2 cardamom pods remove outer and use inner seeds
• 2 cloves
• 2 curry leaves (sliced)
• 10 almonds (silvered)
• 1 tbsp ghee
• 1 tbsp black mustard seeds
• 1 tsp turmeric
• 1/4 tsp chili powder (optional)

METHOD

1. Heat ghee in a pan and add coriander, cardamom, clove, star anise and fennel and saute till they begin to smell fragrant.
2. Add tomato, ginger, leek and almonds to the pan and cook until soft.
3. Add this spice mix to a blender and blend into a smooth paste, set aside.
4. In a seperate saucepan, heat ghee then add mustard seeds and stir constantly until they begin to pop. Then add curry leaf, cauliflower, salt and 1/4 cup water. Stir and cover it to allow to gently simmer.
5. When cauliflower is partly cooked, add the blended spice paste, turmeric and chili powder and mix thoroughly.
6. Cook for a few minutes until cauliflower is soft and serve it with fresh coriander leaf on top.

Serves 4

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