What's your plan for the coming festive season and year end? A great party, Christmas with family, or getaway to rest and relax? I am doing nothing of that sort. Currently I am on annual leave and will be going back to work next year. How nice. I can sleep in late, no need to go through the mad morning rush, nap in between, watch TV and simply laze around.
We don't celebrate Christmas so I am free and easy. Still, the usual housework with cooking without rushing and depending on ready made ingredients especially for curries. With time in hand, I made the curry paste for this vegetarian curry and added caulis - aromatic thick creamy curry. I have other recipes too for caulis. Perhaps you would like to try aloo gobi, cauli butter stir fried, cauli coriander curry, cauli fritters, cauli pakoras or cauli cultets???
1/4 cauliflower (about 400g) - cut into florets.
1 large onion - sliced
1 tomato - sliced
1 1/2 tbsp yogurt (stir to remove lumps)
Spices - 1 cinnamon, 3 cloves and 1 star anise
2-3 sprigs curry leaves
1 tbsp ghee/butter
1 1/2 tbsp oil
Salt for taste
For the curry paste (ground/blend)
1 tbsp almond stripes/5 almonds (without skin)
1 tbsp poppy seeds/kas-kas - soaked in water for 15 mins
1/2 inch ginger
Plain curry powder - as needed
Sauté onion and spices in heated ghee/butter plus oil.
Add curry paste.
Fry till aromatic and oil splits.
Put in tomato and caulis.
Pour about 1/2 liter water.
Season with salt; stir and simmer till caulis are softened.
Lastly add yogurt and curry leaves.
Off the heat and give a good stir.
LIKE nava-k's facebook page for other lifestyle reviews.