A creamy coconut curry punctuated by zesty cardamom and citrus notes, all this vegetarian dish needs to improve it further is a warm summer’s evening and an ice-cold beer. This recipe serves 2 people generously.
INGREDIENTS
- 1 ½ tbsp vegetable oil
- 1 large onion, finely chopped
- 2 cloves of garlic, finely chopped
- Large knob of ginger, finely grated
- 1 tsp each of cumin, turmeric, garam masala
- ½ tsp each of ginger, cinnamon and ground coriander
- 6-8 cardamom seeds ground in a pestle and mortar
- Juice of 1 lemon
- 1 small head of cauliflower, cut into chunks
- 125g frozen peas
- 100g coconut cream, dissolved in 400 ml of water
- 1 tsp dark brown sugar
- Salt and pepper, to taste
TO SERVE
- 2 eggs
- 125g of easy-cook, long grain white rice
- Chopped fresh coriander
- A handful of chopped, salted peanuts
METHOD
- Put the eggs on to boil for about 8 minutes. Meanwhile, put the oil in a large frying pan and add the chopped garlic, onions, ginger and spices. Begin to fry together on a low-medium heat.
- Once the eggs are cooked, leave to one side to cool.
- As the onions etc. fry, put the rice on to boil. Place a colander with the chopped cauliflower on top of the pan of rice and cover the cauliflower with a large saucepan lid, allowing it to steam. Turn the cauliflower pieces every few minutes so they all steam at the same rate. The rice and cauliflower will take around 12-15 minutes.
- Once the onions should have softened, add the coconut milk and turn the heat down to a simmer. Adjust the seasoning of the sauce as it cooks – add the sugar, lemon juice, salt and pepper.
- When the cauliflower is cooked, add to the curry sauce along with the peas and cook for a couple of minutes more. Check the rice is done and drain it. Peel the boiled eggs and cut in half.
- Serve the curry and rice with the eggs placed on top. Finish with a sprinkle of coriander and peanuts.
words FFIONA MILLS
www.thethinkingwomanscrumpet.com
@ffionamills