Tag: cauliflower

Potato, cauliflower and coconut curry

For when your husband comes home with a random cauliflower. It is a longish list of ingredients, but it is very very good. 

INGREDIENTS:

  • 1 small to medium cauliflower
  • 100g creamed coconut
  • 2 tsp salt
  • 100g tomatoes
  • 2.5cm cube of fresh ginger
  • 6 cloves of garlic, peeled
  • 1/2 tsp fenugreek seeds
  • 2.5cm cinnamon stick
  • 1 medium onion
  • 2 hot green chillies
  • 4 tbsp vegetable oil
  • 1/2 tsp turmeric
  • 6 curry leaves
  • 2 medium potatoes
  • 4 eggs (optional – leave these out for a vegan version)
  • 2 tbsp lemon juice (about 1/2 lemon)
  • 1/2 tsp garam masala 

METHOD:

Prepare all the ingredients.

  • Boil the potatoes, then cool, peel and chop them into 2cm dice.
  • Separate the cauliflower into small florets, about 2cm across at the top. Cook the florets for a minute in boiling water, then drain and rinse in cold water. 
  • Pour 500ml boiling water onto the creamed coconut, and stir so it is all melted in. 
  • Peel and chop the tomatoes. 
  • chop the ginger and garlic, and put them into a small blender with a spoonful of water, and blend until smooth.
  • Finely chop the onion
  • Finely chop the chilli peppers
  • Boil, cool and peel the eggs and cut in half. 

Next, start assembling the dish. 

  • In a wok or large deep frying pan, heat the oil. When the oil is hot, add the fenugreek seeds and then the cinnamon stick. 
  • After a couple of seconds, add the chopped onion, and turn the heat to medium, stirring and cooking for a couple of minutes. 
  • Add the ginger and garlic mixture, and the chopped chilli peppers. Cook for another minute. 
  • Add the tomatoes, turmeric and curry leaves. Cook for another couple of minutes. 
  • Add about a third of the coconut milk, turn the heat to low, and simmer. As the sauce reduces, keep an eye and stir from time to time so it doesn’t stick. 
  • Add the potatoes, cauliflower, 1.5 tsp salt, another third of the coconut milk, stir and bring to a simmer. 
  • Add the rest of the coconut milk and the lemon juice, stir and then put the eggs in carefully, spooning the sauce over the eggs. Cover and simmer for a few more minutes. 
  • Sprinkle with garam masala before serving. 

This is good with flat breads such as chapati or roti. 

Cauliflower and walnut soup

Initially, I wasn’t sure about this soup. It looks odd, but then I caught myself having extra portions. It is even better after being frozen, it seems to enhance the walnut flavour. It is worth spending some time reducing the walnuts to a paste before adding.

INGREDIENTS:

  • 1 cauliflower
  • 1 onion
  • 2 bayleaves
  • a pinch of paprika
  • salt and pepper
  • 450ml stock
  • 450ml skimmed milk
  • butter
  • 50g walnut pieces

METHOD:

  • Chop the onion finely and cook slowly in butter until soft and beginning to brown.
  • Chop the cauliflower into florets and boil in the stock with 2 bayleaves until tender, at least 10 minutes.
  • Remove the bayleaves, add a pinch of paprika, salt and pepper, and puree the cauliflower and stock until smooth. (I used a soup wand)
  • Grind the walnuts and pound to a fine paste in a pestle and mortar.
  • Add the cooked onions, ground walnuts and skimmed milk to the cauliflower base, and puree again.
  • Strain through a coarse sieve to remove any lumps.
  • Bring the mixture back to a simmer for two minutes before serving.

Mashed Cauliflower and Kohlrabi

Kohl rabi grow well here, in spite of the neglect I mete out to them.

INGREDIENTS:

  • 1 cauliflower, chopped into florets
  • 1 kohlrabi, well peeled and diced
  • 60ml (4 tbsp) Plain greek-style yoghurt
  • 1 tbsp horseradish
  • Salt and pepper
  • 4 tbsp chopped chives

METHOD:

  • Steam the vegetables, until the kohlrabi is tender
  • In a pan, mash the vegetables, and add the yoghurt, horseradish, salt, pepper and chives
  • If you want a smoother texture, use a soup wand, but we just went for the rougher texture, and it was lovely.