CASHEW CAULIFLOWER CURRY

Courtesy Ayoma Wilen, chef-owner, Pearl of the Ocean in Santa Cruz

2 tablespoons organic olive oil or coconut oil
10–12 black mustard seeds
3 cloves garlic, peeled and finely chopped
1/8 of medium red onion, diced small
¼ teaspoon turmeric powder
12 fenugreek seeds
1-inch piece fresh cinnamon stick
½ teaspoon sea salt (preferably sourced from ancient salt deposits)
1 13½-ounce can coconut milk (may use ½ can coconut cream and ½ can water)
1 cauliflower with fresh green leaves attached
1 handful hydrated cashews (soak cashews in water overnight)
1 medium red tomato, diced small
¼ jalapeño pepper, finely chopped
8–10 fresh curry leaves, if available
½ teaspoon spice mixture, freshly ground

SPICE MIXTURE

½ tablespoon cumin seeds
1 tablespoon coriander seeds
Grind seeds into powder.

Wash cauliflower and chop cauliflower greens into medium-sized pieces. Cut cauliflower head into bite-sized florets. Set aside for use later in the preparation.

Heat oil in a saucepan. When oil gets hot and starts to sizzle, add mustard seeds and let them pop. Then add garlic, onion, fenugreek seeds, turmeric powder, salt and cinnamon stick. Cook ingredients for 2–3 minutes until onions are translucent.

Add coconut milk, followed by jalapeño pepper, tomato, spice mixture and curry leaves, if available. Bring coconut sauce to a simmer and cook for 1–2 minutes, then stir cauliflower florets and soaked cashews into mixture.

Cook cauliflower 8–10 minutes until it softens. Then spread chopped cauliflower greens over the top of the mixture. Remove pan from heat and let the steam gently cook the greens for 1 minute longer, then serve and enjoy. Serves 6.

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