This Mangalorean roasted cauliflower curry is delightfully floral with hints of coconut - plus the mild, creamy taste is really accessible.
Questa ricetta รจ disponibile anche in italiano
As most people, Brits adore a good curry. This is true regardless of where the curry is from and whatโs in it, but the spices are what make it truly superb. Sake Dean Mahomet opened the first curry house in Britain in 1810, starting a revolution of amazing flavour!
๐Why You'll Love this Recipe
British or not, I'm sure you too are going to love this curry. The beauty of this Vegan Mangalorean Roasted Cauliflower Curry lies within its characteristics. You'll find it is:
- creamy
- fruity
- mild
- aromatic
- floral with generous hints of coconut
๐ช How to Make this Recipe
To Make Mangalorean Roasted Cauliflower Curry:
step 1 - prep the veggies
First things first, we need to do the prep work for some vegetables. So, get out your favourite knife, and letโs get to it! Cut the potatoes and cauliflower into bite-size pieces, before arranging them on a tray. Then, season them with salt and a little vegetable oil - make sure to toss them so that everything gets an even coating. Then, roast the tray of veggies in the oven at 200หC for thirty-five to forty minutes.
step 2 - the spice mix
Heat a teaspoon of oil in a saucepan, and then add the coconut flakes. Fry them until they turn golden brown, but make sure not to burn them. When theyโre all set, put them to one side - weโll come back for them later.
After youโve taken the coconut flakes out of the pan, add chili flakes, fenugreek, coriander seeds, a cinnamon stick, mustard seeds, cumin seeds, peppercorns, and cloves. Thatโs a long list, but they all bring something unique to the dish! Toast the spices until theyโre fragrant, and then set aside with the fried coconut. The toasting process should only take one to two minutes.
Next, in the same pan add the chopped onions and the cinnamon stick. Then, cook everything until theyโre translucent.
Place the toasted spices and fried coconut into the bowl of a blender, and pulse it until youโve got a fine powder. Add the sautรฉed onion (without the cinnamon stick), and the garlic and grated ginger to the blender. Then, pour in a tablespoon of water, and blend the mixture to a smooth paste - you might need to scrape the sides of the bowl a couple of times, thatโs normal.
The result should look like this beautiful and flavourful paste.
step 3 - prep the rice
In the meantime, prepare the rice. Add the vegetable oil and turmeric to a pan to get started - you can actually use the same pan as before to incorporate more flavour! Then, add the rice, and toast the grains for a few minutes until the mixture is fragrant. Add the water, give everything a quick stir, and simmer it with a lid for ten to twelve minutes, or until the rice is fluffy and soft.
step 4 - combine
Next, add the roasted veggies to a big pan or a wok, as well as the spinach and the chickpeas. Pour the spice paste over it, along with any remaining powdered spices. Coat everything very well, and then add the coconut milk and stir well. Finally, add in the water/corn starch mixture.
Cook everything until the liquids warm up, but no more than that. To make the sauce a little creamier, blend two to three large cauliflower florets with liquid from the curry, and then add the mixture back into the curry.
Finally, serve it up and eat! I'd recommend going for naan bread and/or poppadom, plus the fluffy turmeric rice that youโve made, and a healthy dollop of mango chutney too.
๐Recipe
๐ Related Recipes
For other Indian inspired dishes don't miss:
- Vegan Paneer Makhani
- Air Fried Vegan Pakora
- Spicy Potato Curry
- Homemade Naans
- Spicy Mango Chutney
- Lentil Dahl
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