The beauty of curry is that you can use any vegetable, meat, or seafood as long as you have a wonderfully flavored curry sauce.
In this version of my favorite curry sauce, I used cauliflower, spinach and tomatoes but you can add peas, green beans, zucchini. You can also add raisins if you want a sweet hint. This recipe has a few mandatory ingredients to achieve the perfect curry sauce but everything else is left to your imagination…
Ingredients
- 1 head cauliflower, cut into bite size florets
- 1 bag baby spinach
- 1 box cherry tomatoes
- Curry sauce: 1 chopped onion, 2 crushed garlic cloves, 1 tablespoon curry powder, 1 tablespoon turmeric powder, 1 tablespoon ground coriander, 1 tablespoon ground ginger, 1 lime juice, 1 can coconut milk, 1/4 cup water
- Optional veggies: peas, green beans, zucchini, raisins
- Roasted almonds and fresh coriander for decoration (optional)
- Olive oil
- Sal and pepper
- Cooked rice for serving
Instructions
Arrange the cauliflower on a baking sheet covered with aluminum foil (you can add zucchini if using). Sprinkle with 2 tablespoons olive oil. Season with salt and pepper.
Broil for 15 minutes. You want to have some charred areas as this gives the cauliflower a delicious nutty flavor.
In the meantime, heat 2 tablespoons olive oil in a large pan on medium heat, and sauté the onion until lightly brown, about 8 minutes. Add the cherry tomatoes and sauté for another 5 minutes. Add the curry, turmeric, coriander and ginger and sauté another 2 minutes. Season with salt and pepper.
Add the spinach, roasted veggies and raisins if using, coconut milk, lime juice and water. Simmer for about 10 minutes minutes. Adjust seasoning. You can set aside and re-heat when you are ready to eat.
You can decorate with roasted almonds and fresh chopped coriander and serve with rice or simple couscous.
