Cauliflower Curry Over Rice

Cold nights really do call for a stew or soup, and Sunday night was all about snuggling on the couch, watching Animation Domination on Fox with the family, and eating something delicious.

I used to really shy away from curry. I thought it was too complicated to make. Once I got the hang of it, it was not hard. Granted I have had a few misses; dishes I basically had to throw away because the flavor was off, the consistency was weird, and no one in their right mind would eat. But I can confidently say I finally got it and I want to share this dish with you.

1 whole head Cauliflower
1 white onion
1 cup sliced white mushrooms
5 medium sized red potatoes
6 cloves garlic
3-4 inches ginger root
1 cup frozen peas
2 cans coconut milk (or coconut cream… do not get the light kind. It will not come out right)
salt and pepper to taste
red curry powder
yellow curry powder
1 lime
4 stalks green onion
3 tbs vegetable oil
1 tbs coconut oil

My mom is a vegetarian which is why I opted for cauliflower. But you can absolutely do the recipe above with chicken. If you did, I would use about a pound or chicken breast, cut into even cubed pieces.

Add about 4 tbs of oil to a large pan. DO NOT USE OLIVE OIL. I suggest doing about 3tbs vegetable oil and 1tbs coconut oil. You can use all vegetable oil if you like.  The pan should be at medium-high heat. Start by slicing your onion into even half moon slices. You want to make them less then 1/4 of an inch thick. Add the onions and mushrooms to the pan of hot oil. Start caramelizing and sweating them.

Chop the potatoes with the skin on into cubes. Add them to the pan. Stir the mixture; the onions should start get color. You want those to really break down and get sweet.

Take the whole head of cauliflower and chop it off the stem. Since this is the “meat” party, you don’t want to entirely break it down. Cut it to nice florets and place on top of the potatoes. Stir everything around.

One of the things you want to do with curry is get the spices toasted while not burning them. This is why you do not add them into a super hot pan, but rather on top of your vegetables that have begun to cook. At this stage, add about 1tbs of salt, a few grinds of the pepper mill, and both kinds of curry sprinkled over the medley.

Stir everything really well to make sure every vegetable is covered in powder.

Turn the heat down to medium low. It’s time for garlic and ginger. Crush the 6 cloves of garlic in a press and add them to the dish. Do the same with the ginger root to squeeze as much of the fresh juice as possible (I cut the root down into small chunks and crush them in my garlic press). Stir the mixture around.

The reason I am using frozen peas in this recipe is two fold: they are easy to find and this allows for the peas to not get mushy in the stew. By defrosting and cooking in the coconut milk, it allows them to still be present in the finished product. The vegetables should all be wearing down now, which is about the moment you add the coconut milk. Right before you do, add the peas.

Once the peas are added and incorporated, open the coconut milk and pour in the two cans. Stir so that everything is simmering together. Your heat should still be medium-low.

Simmer the mixture for about 20 minutes. The sauce should thicken and the potatoes and cauliflower should be cooked all the way through. When you can poke through either vegetable with a fork, your curry is done.

Slice up your green onions and set to the side. Slice the lime into wedges. Serve the dish with white rice, a sprinkle of green onion, and a lime wedge. This meal should feed about 4 people.

Happy Eating!


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