Cauliflower curry is a flavorful and spicy dish, also highly appreciated by those following a vegan diet, as it is made with vegetables, plenty of spices, as well as coconut milk and tomato puree. It is a recipe inspired by Indian cuisine, available in many variations, with a wide range of vegetables, but also with meat.
To prepare this curry, I used Val Venosta cauliflower, which is available from early June until the end of October, and can also be found as an organic product. It is rich in vitamin C and minerals and has a delicate aroma. I also like its crunchiness, so I prefer not to overcook the curry, as I like the vegetables to remain slightly crispy and not too soft.
If you like cauliflower, also try these recipes of mine:
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cauliflower (Val Venosta)
- 2 carrots
- 3.5 oz green beans
- 1 onion
- 3 cloves garlic
- 5 tbsp extra virgin olive oil
- 2 tbsp curry
- 1 tsp ground turmeric
- 1 tsp ground ginger
- to taste chili pepper
- 1.25 cups tomato puree
- 1.75 cups coconut milk
- to taste salt
- to taste pepper
- rice or naan bread
Steps
To prepare the cauliflower curry, remove the outer leaves and stalk from the cauliflower. Use a knife to cut the florets and divide the larger ones into 2 or 3 pieces to get florets of the same size. Rinse them under water and set aside.
Wash and peel the carrots and slice them into about 1/4 inch thick pieces. Wash and trim the green beans, then cut them into pieces about 1 inch long and set aside.
Peel garlic and onion and chop them finely.
Heat a large skillet or pot with the extra virgin olive oil and add the onion and garlic to sauté for 2-3 minutes, stirring often. Add the curry, turmeric, ground ginger, and chili pepper to taste, and sauté for another minute.
At this point, add the cauliflower florets and carrots, and sauté everything for a couple of minutes, stirring.
Add the tomato puree and coconut milk, season with salt and pepper, stir, and cook everything, covered, for about 15 minutes, stirring occasionally. Then add the green beans and let cook for another 5-6 minutes, or until the cauliflower is cooked.
Serve your cauliflower curry with plain rice or naan bread. Alternatively, the curry can also be enjoyed with flatbreads or slices of bread.
