Indian Yellow Curry Cauliflower with Coconut Milk & Forbidden Black Rice (part 2 of a 3 curry meal)

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This is the second of three curry recipes I will be posting today.  The first is my Thai Green Curry Coconut Shrimp.  Be sure to read that blog post as it also outlines a pretty embarrassing experience here:

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Indian Yellow Curry Cauliflower with Coconut Milk

INGREDIENTS

1 head of cauliflower – cut into florets

6 tbs oil

2 TBS cumin seeds

Spice mix

2 TBS coriander seeds

2 TBS cumin seeds

Ginger, garlic & serrano paste

1 tsp salt

10 cloves garlic

2 inch hunk of fresh ginger – peeled & diced

2 serrano peppers – seeded

Sauce

1 onion – minced

1 cup peas

1 tsp ground turmeric

2 14oz cans (or about 4 cups) coconut milk (lite, if you prefer)

4 ripe tomatoes

1 cup yogurt (optional)

1 lime, juiced

4 tsp salt (or to taste)

1 cup chopped cilantro plus more for garnish

DIRECTIONS

Cut your cauliflower into florets.  Set aside

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Dry roast (in a dry frying pan) the 2 TBS each cumin & coriander seeds.  They should become fragrant in a few minutes.  Definitely agitate the pan to avoid burning the spices.  When they are just browning, remove them & transfer to a mortar & pestle & grind them into a fine powder.  Set aside.

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In a food processor, puree the salt, garlic, ginger & serranos.  Set aside.

Puree the tomatoes in your food processor.  Set aside.

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Mince the onion in your food processor.  Set aside.

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In a LARGE saute pan, heat the 6 TBS of olive oil & toss the cauliflower florets n it with 1 TBS of the whole cumin seeds.  Stir occasionally & fry until the florets begin to brown in sections.  Remove from heat & set aside.

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In that same pan,  add a bit more oil & the other TBS of whole cumin seeds.  Once they start popping, add the minced onion.  Fry for about 10 minutes of until they just start to turn golden.

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Add the ginger, garlic & serrano paste & stir.  After a minute or two, add the dry, ground spice mix, coconut milk, tomatoes & cauliflower & peas & stir to combine. Simmer for about 20 minutes or until your cauliflower is tender.  Stir in the yogurt (if using), the juice of the lime and a cup of chopped cilantro.  Taste & add salt if you think it needs it.   Heat through & serve over rice with more cilantro as garnish.

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Forbidden Black Rice

Just use two parts water to one part rice.  For example, bring 4 cups of water to a boil.  Add 2 cups rice & return to a boil.  Reduce heat, wrap a kitchen towel around the pot lid & cover the pan.  Be CAREFUL that your kitchen towel is nowhere near the flame.  You don’t HAVE to take this step but it is supposed to produce a fluffier rice.  Let the rice sit unmolested on lowest heat for about 45 minutes.  Check the texture.  If it isn’t soft enough yet, let it sit another 15 minutes.

Or just use a rice cooker.

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2 thoughts on “Indian Yellow Curry Cauliflower with Coconut Milk & Forbidden Black Rice (part 2 of a 3 curry meal)

  1. Pingback: Potato Masala with Forbidden Black Rice (part 3 of a 3 curry meal) | Delightful-Delicious-Delovely

  2. Pingback: 28 of My Favorite Recipes - GETAWAY CHRONICLES

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