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Creamy Cauliflower Curry with basil
A mildly spiced Creamy Cauliflower Curry with basil . Goes perfectly over some white rice, or with a crusty bread.
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Preparation
15 mins
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Cooking Time
20mins
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Serving
3/4
Ingredients-
- 1 medium head cauliflower
- 1 cup Uptown fresh basil
- 1 tbsp extra virgin coconut oil
- 1 tsp cumin seeds
- ¼ cup finely chopped coriander leaves
- 1 medium red onion finely diced
- 3 cloves garlic peeled
- 1 ½- inch piece of ginger
- 2 green chili peppers
- 1 tbsp garam masala
- 2 tsp coriander powder
- ½ tsp turmeric
- 1 13.5- oz can of coconut milk
- Juice of 1 lemon
- Salt to taste
Instruction-
- With a mortar and pestle, or in a food processor, make a coarse paste of the garlic, ginger and green chilis. Set aside.
- In a large saucepan, heat the coconut oil.
- Add the cumin seeds and, when they begin to darken a little, add the ginger-garlic-chilli paste. Stir to mix.
- Add the coriander leaves and stir.
- Add the onions and stir-fry until the onions turn translucent but don't brown, about 3-4 minutes over medium heat.
- Add the coriander powder, turmeric and garam masala and stir well to mix.
- Add the cauliflower florets and stir thoroughly
- Add 1 cup of water, cover the saucepan, and let the cauliflower cook 5-10 minutes, or until it's as tender as you want it to be. I like my cauliflower with a slight bite, but if you prefer it more tender, let it go a little longer.
- When the cauliflower is cooked, add the coconut milk and lemon juice. Stir well and let it warm through without coming to a boil. Turn off the heat.
- Tear the basil into the curry using your fingers.
- Serve hot with rice or crusty bread.
