Cauliflower moilee

Cauliflower moilee

Tags

Curry

Cook

Ingredients

  • 6 green chillies, sliced
  • 2 tsp. mustard seeds
  • ½ fenugreek seeds
  • 30 fresh curry leaves
  • 6 shallots, roughly chopped
  • 6 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 400ml coconut milk
  • 250ml coconut cream
  • Green beans
  • 1 cauliflower, cut into florets
  • 1 cup cherry tomatoes
  • Lime wedges, to serve

Steps

  1. Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.
  2. Add the shallots and sauté lightly, until soft but not coloured.
  3. Add the garlic, ginger, salt, pepper and turmeric and sauté until fragrant, stirring regularly.
  4. Add the sliced chillies and cook for a few minutes.
  5. Pour in the coconut milk and cream and simmer for 15 minutes, stirring occasionally.
  6. Meanwhile heat a small pan over medium high and add a tablespoon of oil.
  7. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.
  8. Add the cauliflower and green beans to the sauce and simmer for 5 - 10 minutes or until tender. Add the cherry tomatoes halfway.
  9. Serve over rice and scatter with fried curry leaves.