CAULIFLOWER AND COCONUT CURRY
Yummy curry
Provided by roobarb100
Time 30m
Yield Serves 4
Number Of Ingredients 22
Steps:
- Place lentils in a pan and cover with 2 cups cold water. Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 15-20 minutes until thick and creamy. Cover and set aside.
- Meanwhile, heat 1/4 cup oil in a large saucepan over medium heat, add cauliflower and half the cumin seeds and cook, stirring occasionally, for 2-3 minutes until lightly browned. Remove with a slotted spoon and set aside.
- Add remaining 2 tbsp oil and cumin seeds to hot pan, then, as soon as seeds start to sizzle, add onion. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes or until onion is soft but not browned.
- Add ginger, garlic and chilli, and cook for 2 minutes. Stir in ground coriander, ground cumin, turmeric, curry powder, coconut milk, cauliflower and tomato, then simmer, stirring occasionally, for 10 minutes or until cauliflower is just tender.
- Stir lentils and lime juice into the curry and season to taste with salt. Simmer for a further 2-3 minutes, then stir in coriander. Remove from heat.
- For the tarka, heat oil in a small frypan over medium heat, add spices and sizzle for a few seconds. Drizzle over the curry, cover and leave for 5 minutes for the flavours to infuse before serving.
COCONUT CURRY CAULIFLOWER SOUP
When I'm in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. -Elizabeth DeHart, West Jordan, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes., Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.
Nutrition Facts : Calories 111 calories, Fat 8g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 532mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
CAULIFLOWER, CASHEW, PEA AND COCONUT CURRY
While this curry from Meera Sodha's cookbook "Made in India" is rooted in tradition and complexly flavored, it's also approachable enough for a weeknight. She transforms cauliflower from a humble vegetable to a rich centerpiece with the addition of cashews, coconut, fresh ginger and a flurry of spices you're likely to have in your pantry. Serve with rice for an exceptionally good vegan supper.
Provided by Jennifer Steinhauer
Categories dinner, weeknight, curries, main course
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef's knife.
- In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
- Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.
- Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
- Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 23 grams, Carbohydrate 32 grams, Fat 48 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 22 grams, Sodium 923 milligrams, Sugar 9 grams, TransFat 0 grams
COCONUT CAULIFLOWER
Braised cauliflower simmered in coconut milk with thai curry. A truly decadent way to enjoy cauliflower. Serve on top of rice or by itself. I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.
Provided by Aram5262
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat the bottom of a thick bottomed skillet with vegetable oil.
- When hot, add the cauliflower florets and fry them until brown, taking care not to burn them.
- Pour in the coconut milk and stir in the curry paste until well integrated.
- Simmer gently until the coconut milk is thick and creamy, about 10 minutes.
- Just before serving add the cilantro and salt to taste.
- Note: I recommend freezing any extra curry paste you might have left over; it seems to keep almost indefinitely.
CAULIFLOWER AND COCONUT CURRY
Delicious light vegan curry with cauliflower, green beans, coconut milk, ginger, coriander, caraway and chilli
Provided by talei_anne
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chop the cauliflower and steam the florets. Chop the green beans into short pieces. Start boiling the brown rice.
- Fry the onion with the spices, lime juice, ginger and sugar until the mixture is like chutney.
- Add the coconut cream and bring to the boil.
- Add the cauliflower and green beans and simmer for 5 mins.
- Serve with the brown rice.
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COCONUT CAULIFLOWER CURRY (FAN FAVORITE!) – A COUPLE COOKS
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4.4/5 (10)Total Time 35 minsCategory Main DishCalories 209 per serving
- Make the rice according to How to Cook White Rice, How to Cook Brown Rice, or Instant Pot Rice.
- Dice the onion. Chop the sweet potato into bite-sized chunks (do not peel). Chop the cauliflower into florets.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 2 minutes, then add the sweet potato and saute 3 minutes. Add cauliflower and ½ teaspoon kosher salt and saute another 5 minutes. Stir in 2 tablespoons curry powder, 1 tablespoon garam masala, 1 teaspoon cumin, and ¼ teaspoon cayenne. Add the Muir Glen tomatoes and coconut milk. Bring to a boil, then cover, reduce heat and simmer for about 10 minutes until the cauliflower and sweet potato are tender.
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5/5 (6)Category DinnerCuisine IndianEstimated Reading Time 3 mins
- Heat a large skillet or pot over medium-high heat. Add oil and let sizzle. Add onions and let cook for about 8-10 minutes, stirring often. Stir in cauliflower, garlic and ginger and cook for 1 minute longer. Stir in salt, pepper, curry powder, and turmeric.
- Add coconut milk and crushed tomatoes. Turn down heat to medium-low and let simmer for 20-25 minutes.
- Remove from heat and sprinkle with lime juice. Serve with basmati rice or naan bread and sprinkle with fresh cilantro.
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