Hey hey it’s curry time. I was inspired by the contents of the CSA this week which were: a head of cauliflower and about two cups of fresh peas! Stellar. Whenever I see cauliflower and peas together, my mind instantly runs to curry. Curried cauliflower is (to me) a classic way to eat the white brassica, as well as being my most preferred. I cracked open a few different recipe books and came up with this amalgamation of a very mild curry with which I am overall quite satisfied.
Solstice Curry Recipe:
The body:
1 head cauliflower, sliced into florets
1 cup fresh peas
1 paneer patty (from last week’s entry- HERE)
For the sauce:
2 tomatoes
2 cloves garlic
3 Tbsp fresh ginger, grated fine
1/2 cup coconut shavings (NOT SWEET)
2 cups whey (from last week’s paneer recipe- HERE)
Place all these ingredients in a blender or food processor and blend until smooth, the set aside.
In a large pot:
Heat 2 Tbsp of vegetable or refined coconut oil, and fry the following on medium heat:
1 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1/2 freshly ground pepper
1 tsp fresh, shredded ginger
1 tsp salt
Fry the spices for about a minute, being very careful to keep them from burning (this can happen very easily to the fine powders)- but the frying brings out the flavors. Once the spices are fried, pour in the sauce and turn down the heat. While the sauce is simmering, slice the paneer patty into cubes. Heat 2 tbsp of vegetable oil in a skillet, and gently place the paneer in the skillet. Allow the paneer to fry on medium for about five minutes.
Add the cauliflower florets to the simmering curry sauce and allow to cook about five minutes. Take the paneer out of the skillet and add to the sauce as well- go ahead and pour the oil in too.
Finally, add the delicate fresh peas (they could be frozen too, by the way!). Cook just another five minutes so that the peas are tender but have maintained their bright green glow. Serve straight up, over rice, or with a slice of bread.
Localism rating: appx 80% local
Which is pretty darn good for a dish from across the globe.
Enjoy!
Molly
Recieving Time 