October 26, 2009: Kokosnoot Cauliflower Curry

Another Outspoken Female's blog, bookmarked it, too made the immediate connectedness when cauliflower too broccoli turned upwards inward our adjacent fruit too veg box. But I was flying interstate a twenty-four hours later on for work, too I pointed it out for curry-loving Michael's enjoyment acre I was away. Things went awry when, over the weekend, a cycling accident dealt Michael 2 fractured elbows.

It could bring been a lot worse, too we're grateful that it wasn't, but it agency Michael won't locomote making curries (or doing real much at all) for or thence time. I booked the adjacent flying domicile too took upwards care duties where several real generous friends left off. Since thence I've been caring for Michael equally best I know how, too that agency lots of cooking. (Don't await likewise much eating theatre blogging over the adjacent few weeks!)

AOF's Sri Lankan inspired curry was the perfect house to start. Curry is in all probability Michael's favourite nutrient grouping (or mightiness come upwards a unopen 2nd to Weetbix), it made role of that vege delivery (I added or thence unsolicited greenish beans), too the tender bite-sized pieces are the easiest form of nutrient for Michael to feed himself at this stage. It's comfort nutrient nosotros both needed. The sizzling spice mix stimulated our appetites, but the kokosnoot milk cooled it downwards too a complete of lemon juice kept things perky. It was swell over chocolate-brown rice, equally AOF recommends, too nosotros also enjoyed or thence of the leftovers amongst roti (messily torn too messily eaten, inward Michael's case).

Coconut cauliflower curry
(based on a recipe developed past times AOF on her weblog Confessions of a Food Nazi)

1/2 loving cup cashews
2 cups water
3 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons fenugreek
1 teaspoon chilli flakes
2 tablespoons kokosnoot oil
1 clove garlic
1 teaspoon turmeric
1 tablespoon minced ginger
6 curry leaves
2 teaspoons dark mustard seeds
1 onion, diced
1/2 large cauliflower, broken into florets
2 modest heads broccoli, broken into florets
1 handful greenish beans, chopped into bite-size lengths
1 x 400mL tin sack kokosnoot milk
1 loving cup vegetable stock
salt
juice of one-half a lemon

In a medium sized saucepan, boil the cashews inward the H2O for 20 minutes. Set them aside.

In a dry out frypan, gently toast the coriander too cumin seeds, fenugreek too chilli flakes. Grind them amongst a mortar too pestle - I didn't boot the bucket them downwards to a fine powder, but industrial plant life that the coriander seeds needed a skillful bash to intermission up.

Heat the kokosnoot fossil oil inward a large pot or wok over medium heat. Add the solid soil spices, garlic, turmeric too ginger, stirring equally they prepare too sizzle for a duo of minutes. Stir inward the mustard seeds too curry leaves, thence the onion, cauliflower, broccoli too beans - brand certain the spices are coating everything. Pour over the kokosnoot milk too stock, thence drain the cashews too add together them too. Stir everything until good mixed, thence locomote out it on a gentle simmer for nearly one-half an hour. Give it the occasional stir for fifty-fifty cooking.

Add tabular array salt to taste, a generous squash of lemon, too serve.