Ask anybody and you will know that figuring out what you want to eat for dinner while battling the midweek blues is one of the most tiring things in the world. But if you are indeed wondering what to have for dinner tonight, then look no further and just try out this Cauliflower Kurma recipe from Kerala. The benefits? Apart from being absolutely delicious, this Cauliflower Kurma is also vegan and a rich, indulgent curry.
The key feature of this dish is, of course, the cauliflower. Packed with dietary fibre, some plant proteins, and plenty of vitamins and minerals, cauliflower is a vegetable that is enjoyed by people across the nation and the world. The florets of this beautiful vegetable are first blanched and then added to a curry with an onion and tomato base. Cooked this way, the cauliflower florets inculcate the flavour of the spices, and the gravy turns out to be outstanding.
Another feature of this Cauliflower Kurma is the spice blend in which the cauliflower is cooked. While North Indian Korma dishes, whether made of chicken, mutton or any vegetables, are usually made with yoghurt and a paste of poppy seeds, cashews and fried onions, Kurma recipes from South India are very different. Instead of using cashews, poppy seeds and fried onions to make a paste, Kurma recipes from Kerala and other South Indian states call for a coconut-based blend. Similarly, the yoghurt is replaced with thick coconut milk.
Video credit: YouTube/Madras Samayal
With such a rich, coconut-packed spice blend, Cauliflower Kurma is a dish that can easily transform your ordinary dinner into a festive event. Can you ask more from a midweek dinner? Of course not! So, here’s the Cauliflower Kurma recipe for you to try out tonight.
Ingredients:
300 g cauliflower
1 onion, finely chopped
1 tomato, finely chopped
1 cinnamon stick
½ tsp fennel seeds
2 cloves
1 sprig curry leaves
½ tsp turmeric powder
Salt, to taste
1 cup coconut milk
3 tbsp coconut oil
Water, as required
2 tbsp coriander leaves, chopped
For the Kurma paste:-
½ cup coconut, grated
2 green chillies
1 tbsp ginger-garlic paste
1 tbsp roasted chana dal
10 cashews
1 tsp poppy seeds
½ tsp fennel seeds
2 tbsp water
Method:
1. First, make the Cauliflower Kurma spice mix.
2. Place the coconut, green chillies, ginger-garlic paste, roasted chana dal, cashews, poppy seeds, fennel seeds and water in a grinding jar.
3. Grind the spices into a fine paste and set aside for later.
4. Now, cut the cauliflower into florets and place them in a large pot of hot water seasoned with salt.
5. Once the cauliflower florets are properly blanched, drain them and set them aside.
6. Now heat some coconut oil in a wok.
7. Add the cinnamon stick, fennel seeds, curry leaves and let them splutter.
8. Now add the onions and saute them until they turn brown.
9. Add the tomatoes, turmeric powder and salt.
10. Mix well and continue cooking until the spices are no longer raw.
11. Now add the blanched cauliflower and mix well.
12. Cover the Cauliflower Kurma and continue cooking until the curry is done.
13. Add some water if the Cauliflower Kurma gravy is too thick.
14. Sprinkle coriander leaves on top and serve the Cauliflower Kurma hot.