This golden, fragrant, curry with its avalanche of spices (including our favorite, hot, homemade Madras curry powder) has become an instant family favorite. The contrast of tangy tomatoes and yogurt, creamy coconut milk, soothing chickpeas and warming spices creates a beguiling combination. Paired with basmati rice cooked with cardamom pods, it’s like a quick trip to India. Try semi wholegrain basmati if you can find it, which has the subtle nutty flavor of white basmati while still retaining much of the healthful fiber and minerals of wholegrain rice.
Nourish notes: Try to seek out organic fair-trade coconut milk that has been farmed sustainably, as crops farmed on deforested land have a much higher environmental impact.
Cauliflower and Coconut Curry
6 servings | Equipment: A 10-quart (10 l) pasta pot, fitted with a colander; a large, heavy duty cast-iron pot with a lid; 6 warmed, shallow soup bowls
Ingredients
1 large cauliflower (about 2 pounds; 1 kg)
3 tablespoons coarse sea salt
3 tablespoons extra-virgin olive oil
1 large onion, peeled, halved, cut into half moons
4 plump, moist cloves garlic, minced
1 tablespoon turmeric
1 heaping tablespoon toasted, ground cumin
1 heaping teaspoon Madras curry powder (recipe below)
½ teaspoon ground Cayenne pepper
One 14-ounce (400 g) can Italian tomato pulp (Mutti brand preferred)
1 cup (250 ml) organic, fair trade coconut milk
4 cups (1 l) cooked chickpeas
1 cup (250 ml) organic sheep’s milk yogurt
3 cups 750 ml) cooked basmati rice, cooked with 5 whole cardamom pods
Fresh coriander (cilantro), for garnish
Method
1. Trim the cauliflower, keeping the leaves for the curry or reserving them for stock along with the thick stalk. Break the cauliflower head into small florets. Blanch the florets (and leaves if using): In the pasta pot, bring 8 quarts (8 l) of water to a rolling boil over high heat. Add the salt and the cauliflower and cook for 5 minutes. Remove from the heat, drain and set aside.
2. In the large pot, combine the oil, onions, and garlic and sweat – cook, covered, over low heat until soft – 3 to 4 minutes. Add the turmeric, cumin, curry powder, and Cayenne pepper and cook 1 more minute to toast the spices. Add the tomatoes, coconut milk, chickpeas, the blanched and refreshed cauliflower, and about 1 cup (250 ml) of water. Cover and cook for 15 minutes. If the mixture seems dry, add additional water to thin it out. Stir in the yogurt. Taste for seasoning. Serve with a spoonful of cardamom-scented basmati rice in each of the warmed soup bowls and garnish with fresh coriander.
Homemade Madras Curry Powder
Makes 2/3 cup (160 ml) | Equipment: A large, nonstick skillet
Ingredients
3 tablespoons coriander grains
3 tablespoons cumin seeds
2 tablespoons black peppercorns, such as Indian Tellicherry
1 tablespoon black mustard seeds
1 tablespoon fenugreek grains
10 fresh or dried curry leaves or kaffir lime leaves
8 cardamon pods
4 small dried chile peppers
2 teaspoons ground cinnamon
1 tablespoon turmeric powder
1 tablespoon ground Cayenne pepper
Method
In a skillet, combine the coriander, cumin, peppercorns, mustard seeds, fenugreek, curry leaves, cardamon pods and chile peppers. Toast over modern heat until fragrant, 2 to 3 minutes. Transfer to a plate to cool. Once cooled, combine all the curry powder ingredients in a spice mill and grind to a fine powder.
Transfer to a small spice jar and store in a cool place up to 6 months.
This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
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