Butter Cauliflower Curry with Cucumber Lime Salsa
Say it with me. Butter, Cauliflower, Curry. This is adapted from a fish recipe by Ottolenghi which I was meaning to try for a while! I originally wanted to replace the fish with shredded seitan chicken, but I decided to use that in a Pozole recipe instead. Since cauliflower has a tendency to absorb flavours with MIND BLOWING EFFECTS I thought I’d give it a go.
And guess what... BOY WHAT A CURRY! It’s borderline creamy with the butter, but it’s spicy and warming and the potatoes - oh god the potatoes! The cucumber salsa just finishes everything off with some sharp little high notes. Try this recipe - I promise you’ll love it.
Makes four decent portions of curry.
For the Curry
1 1/2 tsp ground ginger
½ tbsp ground fenugreek
1 1/2 tsp ground coriander
Seeds from 8 cardamom pods (ground)
½ tsp ground allspice
½ tbsp smoked paprika
⅛ tsp ground cinnamon
400 g cauliflower, broken into medium florets
1 tbsp olive oil
Salt and black pepper
350g small new potatoes (halved if large), skin on
6 tbsp vegan butter (I use bakers block or stork)
120g echalion shallots (finely chopped)
2 small green chillies, finely chopped
4 garlic cloves, peeled and crushed
250g cherry tomatoes
1 medium tomato (chopped into 1cm cube)
1½ tbsp tomato paste
Full size can coconut cream
500 ml vegetable stock
For the Salsa
100g diced cucumber
1 small green chilli (chopped)
1-2 spring onions (very finely chopped)
3 tbsp lime juice
1½ tbsp coriander leaves (finely chopped)
2 tbsp olive oil
For the Curry
Put the potatoes in a medium saucepan, cover with cold, salted water and bring to a boil. Cook for 15 minutes then drain.
Put the spices in a large cast iron pot or a large saucepan on medium-high heat. Toast the spices until fragrant.
Add two tablespoons of butter to the spices and, once bubbling, add the cauliflower. Fry, stirring occasionally for around 8 minutes (it’ll be hard to tell because of the spices but try to brown the cauliflower in places.
Remove cauliflower to a bowl, leaving any excess spicy butter in the pan. Turn the heat to low, add another two tablespoons of butter, the shallots and chillies, and fry gently for six to eight minutes, until the onions are soft and golden.
Add the garlic, cook for two minutes, stirring often, then stir in the tomatoes, tomato paste, and the remaining two tbsp butter. Add half the tin of coconut cream, stock, potatoes and half a teaspoon of salt, mix again, and simmer for 30 minutes, until thick and reduced.
For the Salsa
Mix all the salsa ingredients with a good pinch of salt.
When the curry is done, drizzle a few tablespoons of the remaining coconut over the top, then serve in the pan topped with the salsa.
Serve with steamed basmati rice or chapati.