What more can I say about curries except that its a must for us to be eaten with rice and other side dishes as well. I gave a thought and pondered on how to prepare a different type of curry from the previous one we had. Oh yes, I have made so many combination of curries with meat, seafood etc etc, hence a vegetarian curry this time around, picking cauliflower as the veg for a change. To feel a lovely crunch of the cauliflower, just let it be semi-cooked unless you prefer a more soft and tender texture of this veg.
1/2 inch ginger
2 stalks coriander leaves
1/2 (about 280g) cauliflower - cut into bite size florets
2 tbsp curry powder
1 1/2 tbsp tomato puree
1 tsp cumin seeds
1 tsp mustard seeds
2 sprigs curry leaves
1 tbsp lemon/lime juice
5 tbsp oil
salt to taste
Into the blended/grounded ingredients, mix in the curry powder and tomato puree.
Heat oil and when heated, add this mixed ingredients as well as cumin and mustard seeds.
Fry and stir until the oil float, then add 1/2 liter of water, curry leaves and salt to taste.
Stir and simmer until curry is heated through before adding cauliflower and lemon juice.
The curry is done once the cauliflower is cooked.