Curried Cauliflower over Fragrant East Indian Basmati Rice

Spice Guru's Note:

My recipe for a spicy-savory vegetarian dish.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

CURRIED CAULIFLOWER

• 2 tablespoons coconut oil or 2 tablespoons light olive oil
• 1 white onion, chopped
• 2 chopped tomatoes
• 1 chopped seeded fresh jalapeno pepper
• 2 tablespoons ginger-garlic paste (or one tablespoon of each)
• 1/3 cup cashew pieces
• 2 teaspoons curry powder
• 1 1/2 teaspoons garam masala
• 1 teaspoon chili paste (Sambal)
• 1 teaspoon unseasoned chili powder
• 1 1/4 teaspoons sea salt
• 1 teaspoon sugar
• 1 whole cauliflower (trim from stalks, cut florets into 1-inch pieces)
• 3 tablespoons chopped cilantro
• 3 tablespoons flour
• 1 (13 1/2 ounce) can coconut milk
• 1 cup milk
• 1 1/2 tablespoons plain yogurt

FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY)

• 2 cups water
• 1/2 teaspoon salt
• 1 teaspoon coconut oil or 1 teaspoon ghee or 1 teaspoon olive oil
• 1 -2 pinch ground cardamom
• 1 -2 pinch ground cinnamon
• 1 -2 pinch ground coriander
• 1 -2 pinch ground cumin (or whole cumin seed)
• 1 cup basmati rice

OPTIONAL RICE ADDITION (ADD BEFORE SIMMERING)

• 1/8 cup frozen peas

Directions:

1. PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following the preparation instructions on Fragrant East Indian Basmati Rice (You may prepare the recipe on that page if desired, but follow only the BASIC RECIPE version): 2 cups water, 1/2 teaspoon salt, 1 teaspoon coconut oil or ghee or olive oil, 1-2 pinch ground cardamom, 1-2 pinch ground cinnamon, 1-2 pinch ground coriander, 1-2 pinch ground cumin, 1 cup basmati rice); KEEP prepared rice warmed on low heat.
2. SLOWLY heat 2 tablespoons coconut oil or light olive oil in a 3 quart saucepan over medium-low heat.
3. CHOP one medium onion, two medium tomatoes, and one seeded fresh jalapeno pepper; ADD to heated saucepan and stir as needed.
4. MEANWHILE, trim the cauliflower florets into 1-inch pieces and add to saute mixture.
5. STIR in 1/3 cup cashew pieces, 3 tablespoons chopped cilantro, 2 tablespoons ginger garlic paste, 2 teaspoons curry powder, 1 1/2 teaspoons garam masala, 1 teaspoon chili paste, 1 teaspoon unseasoned chili powder, 1 1/4 teaspoons sea salt, and 1 teaspoon sugar.
6. COVER saucepan and cook mixture over medium low heat, stirring occasionally, until cauliflower is tender yet firm.
7. SPRINKLE 3 tablespoons flour evenly over saute mixture; STIR until well blended.
8. POUR in 1 (13.5 oz) can coconut milk and 1 cup milk.
9. RAISE heat to medium and cook, stirring often, until thickened; STIR in 1 1/2 tablespoons plain yogurt; SEASON to taste with sea salt if needed.
10. SERVE over steamed basmati rice; GARNISH very lightly with chopped fresh cilantro or flaked coconut if desired; ENJOY!