Mangalorean Roasted Cauliflower Curry
Questa ricetta è disponibile anche in italiano
This Mangalorean roasted cauliflower curry is delightfully floral with hints of coconut – plus the mild, creamy taste is really accessible.
As a people, Brits adore a good curry. This is true regardless of where the curry is from and what’s 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 flavor!
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
How To Make Mangalorean Roasted Cauliflower
First things first, we need to do the prep work for some vegetables. So, get out your favorite knife, and let’s 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 200˚C for thirty-five to forty minutes.
Next, 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 they’re all set, put them to one side – we’ll come back for them later.
After you’ve taken the coconut flakes out of the pan, add chili flakes, fenugreek, coriander seeds, a cinnamon stick, mustard seeds, cumin seeds, peppercorns, and cloves. That’s a long list, but they all bring something unique to the dish! Toast the spices until they’re 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 they’re translucent.
Place the toasted spices and fried coconut into the bowl of a blender, and pulse it until you’ve got a fine powder. Add the sautéed 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, that’s normal.
The result should look like this beautiful and flavourful paste.
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 flavor! 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.
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 you’ve made, and a healthy dollop of mango chutney too.
Mangalorean Roasted Cauliflower Curry Recipe
Ingredients:
1 Cauliflower (medium – florets separated)
1 Baking Potato (large)
1 Sweet Potato (large)
2 Onions (large)
½ can Chickpeas
200 g Fresh Spinach
1 can Coconut milk
2 tbsp Coconut Flakes
3-4 Garlic Cloves
1 piece Ginger (1 inch)
2 tbsp Vegetable Oil
1 tsp Salt
½ cup Water
½ tsp Corn Starch
…for the spice mix…
1/2 tbsp red chilies flakes
2 tsp coriander seeds
1/8 tsp mustard seeds
1/8 tsp fenugreek seeds (or celery salt)
1/4 tsp cumin seeds
1 small cinnamon stick (or ¼ tsp cinnamon powder)
5-6 peppercorns
2 cloves
1/2 tsp turmeric powder
2-3 curry leaves
…for the rice…
1 cup Basmati Rice
2 cups Water
½ tbsp Turmeric Powder
½ tbsp Vegetable Oil
Salt to taste
Method:
1. Cut the potatoes and cauliflower into bite size, arrange on a tray, season with salt and drizzle with 1 tbsp vegetable oil. Roast in the oven at 200°C for 35-40 minutes.
2. Heat a tsp of oil in a saucepan and add the coconut flakes. Fry till they turn golden/golden brown, making sure not to burn them. Set aside.
3. To the same pan add chili flakes, fenugreek, coriander seeds, cinnamon stick, mustard seeds, cumin seed, peppercorns and cloves, and toast until fragrant (1-2 minutes, stirring). Set aside with the fried coconut.
4. In the same pan add the onions (chopped) and the cinnamon stick, and cook until translucid.
5. Place the roasted spices + fried coconut in a blender bowl, and blend to a powder. Add the sautéed onion (minus the cinnamon stick), and both the garlic cloves and ginger (grated) to the blender + 1 tbsp of water and blend a smooth paste (you will probably need to scrape the sides of the bowl a couple of times).
6. In the meantime prepare the rice. Add the vegetable oil and the turmeric to a pan or pot (I used the same pan as before without washing to incorporate more flavor). Add the rice and toast for a couple of minutes until fragrant. Then add the water, give it a quick stir and simmer with a lid for 10-12 minutes or until the rice has turn fluffy and soft.
7. Add the roasted veggies in a big pan or wok, along with the spinach and the chickpeas. Pour over the spice paste and the remaining powdered spices. Coat well then pour the coconut milk and stir well. Finally add the water in which you’ll have dissolved the corn starch.
8. Cook just until the liquids warm up. For a creamier sauce blend 2-3 cauliflower heads with 1-2 tbsp of curry liquid and stir back into the curry.
9. Serve right away with our fluffy turmeric basmati rice and, if you like with some naan bread and/or poppadom (if GF) and mango chutney (the latest are just serving suggestions not included in the calorie count).
For other Indian inspired dishes don’t miss:
– Vegan Paneer Makhani
– Air Fried Vegan Pakora
– Spicy Potato Curry
– Homemade Naans
– Dahl Makhani
– Spicy Mango Chutney
– Lentil Dahl
