Having been adapted into different cuisines, over the years, curry, has varied tastes and colors. No matter what spices you mix together - it’s always guaranteed to be exotic and aromatic!!
Ingredients: Serves 2-3
Cauliflower florets: 3 cups
Unsweetened coconut milk: 14oz
Vegetable broth: 14oz
Curry power: 1and ½ tbsp (2 for more spicy)
Cilantro: chopped 1/4th cup
Other vegetables: carrots, baby peas, beans, baby bok choy : 2 cups
Spring onions: for garnish
In a Dutch oven / heavy bottomed pan, combine coconut milk, cauliflower, broth, cilantro and curry powder. Bring to a boil, reduce heat to medium low. Simmer covered for 10 minutes or till cauliflower is tender. Stir in vegetable blend. (You could use frozen stir fry vegetable blend)Cook uncovered, season with salt. Serve with hot sticky rice and some peanut sauce and chili garlic sauce on the side.
Now if you want to make thai soup…all you need to do is add some more vegetable stock and serve it with some pita wedges toasted in the oven with olive oil and a sprinkle of curry powder and chopped cilantro. ….you can’t resist this one!!!
Curry Powder blend: from Food Network – Alton Brown
• 2 tablespoons whole cumin seeds, toasted
• 2 tablespoons whole cardamom seeds, toasted
• 2 tablespoons whole coriander seeds, toasted
• 1/4 cup ground turmeric
• 1 tablespoon dry mustard
• 1 teaspoon cayenne
Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.