I’m kicking this week off with a Cauliflower Korma. I have tried this with parsnips before, with great success. You could try it out with what ever you have to hand, and would compliment well with this mild, nutty and creamy curry.
I like to roast the vegetables for the curry, whilst I prepare the base. This saves time, but also keeps the texture of the vegetables better.
The freshly ground cardomon is super important and if you dont want to spend hours picking the seeds out of the pods yourself, look out for the seeds only in good Indian Supermarkets. Try Spiceway in Kingston Road. It may look unpromising from the outside but it has a really good selection of Indian ingredients.
1 large cauliflower, broken into even sized, bite size florets
2 medium onions, peeled and thinly sliced
2 cloves garlic, peeled and grated
Large knob of ginger, scraped and grated
1 fresh red chilli, seeds removed and finely chopped
2 tsp ground cumin
1 tsp ground cardamom seeds (you can find these in a good Indian food shop. Try Spiceway)
1 tsp ground coriander
1 tsp ground fennel seeds
1 tsp freshly ground black pepper
1 tin coconut milk
2 tbsp ground almonds
2 tbsp flaked almonds
Bunch of fresh coriander, chopped
Pre-heat the oven to 180C. Toss the cauliflower with coconut oil and season with sea salt. Spread out on a large lined roasting tray and roast in the oven for about 30 minutes until the florets are tender and turning golden brown. Meanwhile, in a heavy bottomed saucepan, fry the onions gently in some coconut oil. Sweat for 10 minutes or so until just beginning to turn light brown. Add the chill, garlic and ginger and fry for a minute more. Add the spices and fry for a minute more. Add the coconut milk and simmer gently until you have the consistency of single cream. Season with salt and stir in the ground almonds and chopped coriander. Check seasoning and adjust to taste. Stir in the roast cauliflower and sprinkle with toasted almonds and serve with rice or naan.