Coconut Cauliflower Curry

Cauliflower belongs to the cruciferous vegetable family. It has numerous health benefits: Vitamin C, Fiber, and Potassium to name a few. You might have noticed that cauliflower is used regularly in detox and weight loss diets as it is considered one of the world’s healthiest foods. It’s good to have at least 1.5 cups of cauliflower every week. Add some variety to your cooking and try this dish. It’s coconutty, creamy and zesty!

 Ingredients for Baking:
  • Cauliflower – 1 head cut into small florets
  • Vegetable Oil – 1 tbsp
  • Lemon Juice – 2 tbsp
  • Tandoori Masala Powder – 1 tbsp
  • Salt – 1/2 tsp
Ingredients for the Gravy: 
  • Large Red Onion (Diced) – 1
  • Ginger-garlic paste – 1 tbsp
  • Tomato Paste – 2 tbsp (heaping)
  • Kashmiri Chilli Powder – 2 tsp
  • Turmeric Powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Cumin Powder – 3/4 tsp
  • Cinnamon Stick – 1-inch piece
  • Vegetable Oil – 2 tbsp
  • Dark Brown sugar – 1 tbsp
  • Premium Coconut Milk – 1 cup
    • Mix with 1/2 cup water
  • Salt to taste

Method: 

  1. Preheat oven to 400 F
  2. In a small cup, mix the baking ingredients together except the cauliflower
  3. Arrange the cauliflower in a wide baking dish. Pour the mixed baking ingredients over the cauliflower
  4. Place the prepared baking dish in the heated oven for 20 minutes
  5. While the cauliflower is cooking, prepare the gravy
  6. In a deep dish pan, heat the oil.  Add the onions, cinnamon stick and ginger garlic paste. Saute for 10 minutes on medium heat
  7. Add the masalas and salt. Mix for 3 minutes
  8. Add the tomato paste and mix for 5 minutes
  9. Add the coconut milk and dark brown sugar. Mix for 5 minutes
  10. Add the baked cauliflower. Cover and cook until the cauliflower is cooked through (you can add some water if the gravy is too thick)
  11. Enjoy with plain rice or ghee rice 🙂

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