sri lankan inspired cauliflower curry

I loved Malaysia. I gorged on curries of all varieties from the spicy Assam, through to Indian and a mouth-blowingly hot Thai meal. But when I came home I thought it was time to have a rest from chilli for a while.

Within a week I was bored, perhaps I was addicted to our little friend in the capsicum family? I became determined to made a curry that was creamy and flavoursome rather than relying on the heat.

The mildest curry that I eat on a regular basis is a cauliflower and coconut version at my lunchtime haunt, Sheni’s Curries. I set about to make my own version and created the base recipe as follows. Over the past month I’ve made at least 3 versions, from no chilli to moderately hot, each has its merit.

Despite the list of spices this is a deceptively simple curry to make and can be on the table in under an hour. What’s more it’s vegan and gluten-free.

My favourite combination is to serve this with brown rice and some pan-fried firm tofu, splashed with tamari just before turning off the heat or the same method using tempeh and kecap manis.

Sri Lankan inspired cauliflower curry

1/2 cup cashew nuts
2 cups water

Dry spices
3 tsp coriander seeds
2 tsp cumin seeds
2 tsp fenugreek
1 tsp dried chilli flakes (to taste)

Coconut oil
1 clove of garlic
3 cm turmeric root (or a tsp of dried turmeric powder)
3cm ginger root
6 curry leaves
2 tsp brown mustard seeds
1 med onion, diced
1/2 large cauliflower, broken into florettes
1 head of broccoli, broken into florettes
1 tin coconut milk
1 cup vegetable stock
salt
juice of half a lemon



Boil the cashews in water for about 20 minutes – longer if preferred. This makes them softer and easier to digest. I usually put the cashews on then measure some brown rice and get that cooking, toast and grind the spices and prepare the vegetables in the time they take to cook.

Toast the dry spices in a pan, move them around frequently so they don’t burn. Transfer to a mortar and pestle or spice grinder and bash well.

Heat some coconut oil (or plain vegetable oil) in a heavy based, large pot. On a medium heat add the ground dry spices, garlic, turmeric and ginger and stir for a couple of minutes. Add the mustard seeds and curry leaves. Stir again, then add the vegetables. Once all the vegetables are coated with the spices add the coconut milk and good quality vegetable stock (I use Marigold organic bouillon). Drain the cashew nuts and add to the curry. Bring to a gentle simmer on low, cover with a lid slightly ajar and give it a stir every now and then. If you need more fluid add some more hot vegetable stock.

After about half an hour check to see if the vegetables are tender. If you want to develop the flavours more cook earlier in the day, leave covered off the heat and reheat before dinner.

When the vegetables are cooked add salt to taste and a decent squeeze of fresh lemon juice. Don’t forget the lemon, it really helps enliven the spices.