Cauliflower Curry Kerala Style

By Arifa K

   Simple and tasty vegetarian curry to  serve with  Chapathi, Parotta, Idiyappam etc … Cauliflower contains a high amount of Vitamin C, Folate Fiber  & Complex carbohydrates. It is also a cruciferous vegetable being studied for its role in reducing the risk of cancer.

Cauliflower Curry Kerala Style

Ingredients:

• 1 medium sized cauliflower, cut into 4 cm florets
• ½ cup chick peas – must be soaked overnight
• 3 Tbsp raw cashew nuts, soaked in warm water for 10 minutes and ground to a paste
• 1 large onion, chopped ( 1 cup)
• 1 large tomato, chopped (1 cup)
• 2 Tbsp garlic,finely chopped
• 1 Tbsp ginger, finely chopped
• 1 ½ Tbsp Kashmiri chilli powder (mild)
• 1 Tbsp coriander powder
• 1 tsp turmeric powder
• 1 tsp Aniseed powder
• 3 tsp salt
• 2 Tbsp coconut milk powder or ½ cup coconut milk
• ¼ cup vegetable oil

Method:

• Soak the chick peas in room temperature water overnight before making this curry.
• Place the scrubbed and rinsed cauliflower in a large bowl. Cover with hot water and leave for about 20 minutes. Drain.
• Cook the soaked chick peas in lightly salted water till tender, but maintaining a bite.
• Add the oil to a non stick pan and heat.
• Add and sauté the onions well till golden brown.
• Add ginger and garlic and allow to soften.
• Next add the spice powders and cook briefly, till the raw smell dissipates.
• Add tomatoes, and allow to cook down to a soft pulpy paste.
• Add the coconut milk powder / milk and stir for a few minutes till the oil separates. (If using coconut milk powder, you may need to sprinkle a little water to prevent burning)
• Now add the cooked chick peas, cashew nut paste and drained cauliflower.
• Toss and fry the cauliflower in the masala briefly and then add about 2 cups of water and salt. Bring to a simmer.
• Cook covered till  slightly thickened and cauliflower is tender.

Cauliflower Curry Kerala Style

Try it and let us know – Cauliflower Curry Kerala Style.