4
Easy
1 hour
Mild cauliflower curry is a fairly light dish, ideal for people who don't like foods with lots of spices. This dish can be elegantly accompanied with Basmati rice and if you prefer you can combine a salad of raw or cooked vegetables. It is a dish that, in addition to being healthy, is very quick to prepare, so it is great to make at times with little time. It won't take you more than a few minutes to prepare.
The main actor of the dish is the cauliflower, so it should be large and healthy looking. Although this vegetable is characterized by generating heaviness and in some cases flatulence, in today's recipe we have included fennel and cumin, considered the best spices to control discomfort of this nature. So there is nothing to worry about.
READ ALSO:''WHAT IS CURRY AND WHERE DOES IT COME?''
Mild cauliflower curry is a dish very loved by vegan lovers, its nutritional composition is high so it can be consumed as a main dish in the diet. It is easy to prepare and can be an excellent alternative to start on the path to eating healthy meals.
Today we share the recipe, the secrets and everything related to this highly healthy dish for you and your family. Don't stop doing it at home.
Ingredients (4 servings approx.)
- 1 cauliflower
- 2 shallots
- 2 cloves of garlic
- 20 grains of fennel
- 2 bird's eye cayennes
- 1+1/2 teaspoons turmeric
- 1/2 teaspoon ground cumin
- 1/3 teaspoon ground yellow mustard
- 1/3 teaspoon ground ginger
- 1 teaspoon ground coriander
- ripe cherry tomatoes
- 2 handfuls of peas
- 500 ml coconut milk
- 100 ml of water
- salt
Preparation (1 hour approx.):
1. Heat the oven to 180ºC.
2. Clean and cut the cauliflower into florets. Cut the large florets in half.
Place the cauliflower on a baking tray previously greased with olive oil. Add a little salt and bake for about 20 minutes.
3. Chop the shallots and garlic and fry in a frying pan with olive oil and the 2 cayenne peppers.
4. Grind the fennel grains in a mortar.
5. Add all the spices to the pan and stir well so that they release all their aroma. At this point you can remove the cayenne peppers if you do not want a spicy curry.
6. Clean and cut the cherry tomatoes in half and put them in the pan. Stir and salt to taste.
7. Pour the peas together with the coconut milk and water. Stir and leave over medium heat for about 10 minutes.
8. Add the cauliflower and leave for another 10 minutes.
Enjoy!
