Cauliflower is one of those vegetables you automatically think….cauliflower cheese – eugh! Think again! This Keralan curry is pretty darn tasty that’s for sure, totally vegan, healthy, super nutritious and pleasing to the eye I might say with a sprinkling of coriander before serving.
I use this humble little white vegetable a lot in my recipes, I love it’s crunch (trick is to not over-cook cauliflower), it’s versatility, it’s creaminess and it’s awesome taste. Did you know that cauliflower is an excellent source of vitamin C, it contains vitamin K so a great anti-inflammatory and is a very good source of manganese and an anti-oxidant. Bringing cauliflower into your diet will also assist your body in detoxing as it aids the liver in detoxifying toxic substances held there.
Beanie’s tip: If you don’t have to hand haricot beans you can drain and rinse a tin of baked beans and use them instead, you can also substitute the bean content for any other bean, chick peas work well in this curry too.
Serves 5 people or 4 hungry ones!
1/2 medium cauliflower florets sliced
200g cooked haricot beans
100g red lentils
300g pineapple chunks
2 ripe tomatoes chopped roughly
1 400ml tin of coconut milk
juice of 1/2 lemon
2 large handfuls of fresh coriander leaves chopped roughly
coriander stalks (from above bunch) chopped finely
2 cloves garlic finely chopped
1/2 medium red onion finely chopped
1 medium red chilli finely chopped
1 thumb of ginger finely chopped
2 tablespoons of vegetable oil
2 teaspoons of unrefined sugar or natural sweetener
1 organic vegetable stock cube dissolved in 250ml boiling water
1 teaspoon turmeric
1 teaspoon fenugreek
1 teaspoon black mustard seeds
1 tablespoon crushed kaffir lime leaves
1/2 teaspoon black pepper
pinch of rock salt
Heat a griddle pan and cook the cauliflower for about 10 minutes turning once to cook both sides. What you are trying to achieve is a char grilled effect.
Heat the oil in a large frying pan, add the spice mix and cook for 1-2 minutes stirring continuously.
Whilst the cauliflower is being griddled prepare the stock by dissolving the vegetable stock cube in the boiling water, stir and set aside.
Add to the frying pan the garlic, red onion, chilli, ginger and coriander stalks, cook for a few minutes stirring continuously.
Next add the chopped tomatoes. Stir coating the tomatoes with the mixture.
Then add the remainder of ingredients; cauliflower, coconut milk, haricot beans, lentils, pineapple chunks, sugar and the vegetable stock.
Bring to the boil and simmer for 20 minutes. Add the lemon and chopped coriander leaves and serve with rice and wholemeal pittas. If you have any left over keep it for lunch the next day, just place in a oven proof dish and warm in the oven on a low heat for 10-15 minutes. Delishimo!