Cauliflower Madras Curry

10 July 2020 By

A hearty curry with deep flavours thanks to grilled cauliflower florets, combined with fried curry leaves simmered in a rich coconut milk broth.

Ingredients − Serves 4

  • 1 x 1.5 kg cauliflower, keep any tender leaves, remove all the stalks and chop into small pieces. Discard the middle stem. Break the cauliflower into uneven chunky florets with your hands or use a small knife.
  • 75 gm ghee or coconut oil, melted
  • 6 sprigs fresh curry leaves – leaves removed and shredded
  • 1 brown onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 long green chillies, thinly sliced
  • Salt to taste
  • 2 tbsp Latasha’s Kitchen Madras Curry Paste
  • 1 heaped tsp mustard cream (Dijon Mustard)
  • ⅓ cup water
  • 400 gm Mutti brand cherry tomatoes
  • 1 cup frozen peas
  • 400 ml Ayam coconut milk
  • 1 tsp Latasha’s Kitchen Garam Masala (optional for a spicier result)

For Serving – steamed red rice, red onion raita and lime wedges.

$18.90 – $113.40View This product has multiple variants. The options may be chosen on the product page

Method

  1. Pre-heat the oven grill to high.
  2. Toss cauliflower florets, stems and tender leaves with half the melted ghee or coconut oil in a bowl and season to taste. Spread out on a lightly greased oven tray and grill, turning occasionally, until golden and slightly charred (20-30 minutes – bigger pieces might need the extra 10 minutes). Keep checking as the leaves may need to be removed earlier than the cauliflower. Set aside small leaves for garnish.
  3. Meanwhile, heat remaining ghee or coconut oil in a large frying pan over medium-high heat. Add shredded curry leaves and fry until aromatic (about 30 seconds) then add onion, garlic and chillies. Next add a good pinch of salt and cook, stirring occasionally until it’s soft, golden and caramelised (8 minutes).
  4. Then add Latasha’s Kitchen Madras Curry Paste, mustard cream and water, and stir until fragrant (4 minutes). Next add tinned tomatoes and frozen peas and mix well. Pour in coconut milk, bring to a quick boil then simmer until slightly reduced and flavours developed (6-8 minutes).
  5. Place grilled cauliflower florets, stems and large leaves into broth and stir for around 4-5 minutes, until heated through.
  6. Add Latasha’s Kitchen Garam Masala (optional) and check seasoning.
  7. Garnish with small cauliflower leaves and serve with steamed red rice, red onion raita and lime wedges.

TIP: It tastes even better if cooked ahead and reheated to serve.