It should be Michael writing about this lovely curry. Yes, it was me who spotted it on Another Outspoken Female's blog, bookmarked it, and made the immediate connection when cauliflower and broccoli turned up in our next fruit and veg box. But I was flying interstate a day later for work, and I pointed it out for curry-loving Michael's enjoyment while I was away. Things went awry when, over the weekend, a cycling accident dealt Michael two fractured elbows.
It could have been a lot worse, and we're grateful that it wasn't, but it means Michael won't be making curries (or doing very much at all) for some time. I booked the next flight home and took up tending duties where several very generous friends left off. Since then I've been caring for Michael as best I know how, and that means lots of cooking. (Don't expect too much restaurant blogging over the next few weeks!)
AOF's Sri Lankan inspired curry was the perfect place to start. Curry is probably Michael's favourite food group (or might come a close second to Weetbix), it made use of that vege delivery (I added some unsolicited green beans), and the tender bite-sized pieces are the easiest kind of food for Michael to feed himself at this stage. It's comfort food we both needed. The sizzling spice mix stimulated our appetites, but the coconut milk cooled it down and a finish of lemon juice kept things perky. It was great over brown rice, as AOF recommends, and we also enjoyed some of the leftovers with roti (messily torn and messily eaten, in Michael's case).
Coconut cauliflower curry
(based on a recipe developed by AOF on her blog Confessions of a Food Nazi)
1/2 cup cashews
2 cups water
3 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons fenugreek
1 teaspoon chilli flakes
2 tablespoons coconut oil
1 clove garlic
1 teaspoon turmeric
1 tablespoon minced ginger
6 curry leaves
2 teaspoons black mustard seeds
1 onion, diced
1/2 large cauliflower, broken into florets
2 small heads broccoli, broken into florets
1 handful green beans, chopped into bite-size lengths
1 x 400mL can coconut milk
1 cup vegetable stock
juice of half a lemon
In a medium sized saucepan, boil the cashews in the water for 20 minutes. Set them aside.
In a dry frypan, gently toast the coriander and cumin seeds, fenugreek and chilli flakes. Grind them with a mortar and pestle - I didn't get them down to a fine powder, but found that the coriander seeds needed a good bash to break up.
Heat the coconut oil in a large pot or wok over medium heat. Add the ground spices, garlic, turmeric and ginger, stirring as they cook and sizzle for a couple of minutes. Stir in the mustard seeds and curry leaves, then the onion, cauliflower, broccoli and beans - make sure the spices are coating everything. Pour over the coconut milk and stock, then drain the cashews and add them too. Stir everything until well mixed, then leave it on a gentle simmer for about half an hour. Give it the occasional stir for even cooking.
Add salt to taste, a generous squeeze of lemon, and serve.