Creamy Cauliflower Curry

Oooo la la…today I have a very opulent dish.  I do believe we can allow ourselves such indulgence from time to time 🙂   Today on the menu I have a Creamy Cauliflower Curry with a perfect blend of spices.  Fresh cream does have a tendency of toning down spices and flavours, therefore I prefer to increase the spices to achieve that perfect balance.   This dish pairs well with parathas (click on the this link   http://wp.me/p5WmT0-uW ) and some fresh tomato sambals.

Preparation:  10 mins   Cooking time:  40 mins   Serves:  3-4

INGREDIENTS

1 medium cauliflower

30ml sunflower oil

¼ tsp mustard seeds

¼ tsp cumin seeds

2 pieces’ cinnamon sticks

3 cloves

3 cardamoms

1 star anise

1 sprig curry leaves

1 cup (250ml) chopped onions

1 tbsp (15ml) coriander powder

½ tbsp. (7.5ml) cumin powder

2 tsp (10ml) turmeric powder

1 ½ tsp (7.5ml) salt

1 cup (250ml) water

¾ cup liquidised tomatoes

4-5 green chillies (slit halfway)

250ml fresh cream

Spring onions to garnish

Crushed red chillies (garnish)

Let’s cook 🙂

Break cauliflower into small florets – wash them out and soak in boiling water with 1 teaspoon salt.

Heat oil in a medium pot

Toss in the mustard seeds, cumin seeds, cinnamon sticks, cloves, cardamoms, star anise and curry leaves.  Once the mustard seeds pop and leaves splatter – throw in the onion – sauté for a minute or two until translucent.

Rinse the cauliflower and toss into the pot.

Toss in the coriander powder, cumin powder, turmeric powder and salt.  Give it a good stir – cover with a lid – cook in medium heat for 5-8 minutes,

Pour in the water – cover and cook for a further 20 minutes until the cauliflower softens.

Add the tomatoes and chillies – cook for 5 minutes or until tomatoes are cooked through.

Pour in the fresh cream – simmer on low heat for 5 minutes

Garnish with sliced spring onions and red chillies just before serving

Best served with parathas, rotis or any flat breads of your choice