Cauliflower in Coconut Milk Curry Recipe
Description:
This Cauliflower in Coconut Milk Curry is a delightful fusion of tender, pan-roasted cauliflower and bell peppers, simmered in a fragrant coconut milk curry. The blend of aromatic spices like coriander powder, curry leaves, cloves, and cinnamon brings a rich depth of flavor that perfectly complements the creamy coconut milk. This vegetarian dish is a wonderful side for winter meals or festive gatherings, offering warmth and a unique taste experience.
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (Gobi), cut into florets | 1 medium-sized cauliflower |
| Green Bell Pepper (Capsicum), deseeded and cubed | 1 medium-sized bell pepper |
| Gram Flour (Besan) | 1 tablespoon |
| Coriander Powder (Dhania), freshly made with roasted coriander seeds | 1 teaspoon |
| Curd (Dahi / Yogurt) | 1 cup |
| Coconut Milk | 200 ml |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Curry Leaves | 2 sprigs |
| Cloves (Laung) | 3 whole cloves |
| Cinnamon Stick (Dalchini) | 1 inch piece |
| Ginger | 1 inch piece, finely grated |
| Red Chilli Powder | To taste |
| Salt | To taste |
| Oil | For cooking |
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 60 minutes
Instructions
-
Prepare the Coconut Milk Curry Mixture:
In a large mixing bowl, whisk together the yogurt (curd), gram flour (besan), coconut milk, grated ginger, freshly roasted coriander powder, salt, and red chili powder. Add 2 cups of water to the mixture and whisk it until smooth and well combined. Set this mixture aside for later use. -
Roast the Vegetables:
Heat oil in a large casserole pan or cooking vessel over medium heat. Add the cumin seeds, curry leaves, cloves, and cinnamon stick to the pan. Allow them to sizzle and release their aromas. Then, add the cubed bell pepper and cauliflower florets to the pan. Sprinkle some salt over the vegetables and add a splash of water to help them cook. Cover the pan and allow the cauliflower and bell pepper to roast, stirring occasionally, until they are lightly tender and cooked through (about 15β20 minutes). -
Add the Coconut Milk Curry Mixture:
Once the cauliflower is tender, pour in the prepared coconut milk curry mixture into the pan. Stir well to coat the vegetables evenly. Increase the heat to medium-high and continue stirring the curry. Let it simmer and thicken. As the curry cooks, it should start to bubble gently. -
Adjust the Consistency:
If the curry mixture becomes too thick for your liking, you can add a little more water to reach your desired consistency. Stir the curry well and let it boil for an additional 2 minutes to allow the flavors to meld together. -
Check Seasoning:
Taste the curry and adjust the salt and red chili powder as needed, depending on your preference. If you like a spicier flavor, feel free to add more red chili powder. -
Serve:
Serve the Cauliflower in Coconut Milk Curry hot, as a perfect side dish for winter meals or special occasions. It pairs wonderfully with steamed Foxtail Millet, Pearl Millets, or fragrant basmati rice.
This Cauliflower in Coconut Milk Curry is a comforting and rich dish that will elevate any meal. With its vibrant mix of flavors and textures, itβs ideal for serving at winter dinners, festive gatherings, or even as a part of a vegetarian spread. The combination of coconut milk, roasted cauliflower, and aromatic spices creates a harmonious balance that will leave everyone asking for more.
