Saffron Cardamom Cauliflower Curry
Ingredients
- 1 medium cauliflower, cut into florets
- 1 cup coconut milk
- 1 tablespoon coconut oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon garam masala
- A pinch of saffron strands, soaked in 2 tablespoons warm water
- 4 cardamom pods, crushed
- Salt to taste
- Fresh cilantro, chopped for garnish
- 1/4 cup roasted cashews, for garnish
- Lemon wedges, for serving
Instructions
1. Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
2. Add the chopped onions and sauté until they turn golden brown.
3. Stir in the minced garlic and grated ginger; cook for another minute until fragrant.
4. Add the pureed tomatoes to the pan, along with coriander powder, turmeric powder, red chili powder, and salt. Cook until the oil starts to separate from the tomato mixture.
5. Stir in the coconut milk and bring the mixture to a gentle simmer.
6. Add the cauliflower florets to the pan, ensuring they are well-coated with the sauce.
7. Pour in the saffron-soaked water and crushed cardamom pods. Stir well to incorporate the flavors.
8. Cover the pan and let the curry simmer on low heat for about 15-20 minutes, or until the cauliflower is tender.
9. Once cooked, sprinkle garam masala over the curry and stir gently.
10. Garnish with chopped cilantro and roasted cashews.
11. Serve hot with lemon wedges on the side.
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