Cauliflower Curry

Cauliflower is another one of those vegetables, like cabbage, that gets a bad press. Considered bland, it invariably gets treated in the kitchen as an uninteresting after-thought. However, the earthy flavour and texture of cauliflower, can cope with an influx of spice and care. This special combination (a recipe with its origins in Pakistan, given to me by a dear friend) is one you need to add to your repertoire.

Let's take a look at cauliflower:

Vata types need to go easy with cauliflower as it can create gas and bloating. Raw cauliflower in particular is not recommended for Vata body-types. It is more forgiving on the Vata digestive system when cauliflower is cooked. Cauliflower is an excellent vegetable choice for Kapha Pitta types. Here are some of its benefits:

Hormonal Balance

One of the lesser known health benefits of cauliflower is hormonal balance. This cruciferous veggie packs a whole bunch of antioxidants that promote healthier hormone levels by reducing excess estrogen. This can prevent problems like breast cancer and hypothyroidism. In fact, leafy greens in general are thought to help maintain better hormonal balance.

Aids Digestion

A wide range of Nutrients

Helps with weight Loss

Boosts Immunity

Recipe (for 4/6)

• 1 medium cauliflower cut into small florets

• 1 onion, cut lengthways into fine slices

• 3/4 garlic cloves crushed

• 1 small green chilli, chopped

• 1/2 tsp black cardamom seeds

• 1/4 tsp turmeric

• 3cm cinnamon stick crumbled into pieces

• 2/3 tomatoes, chopped

• 1 cup of plain yoghurt of your choice (plant or dairy), beaten until smooth

• sea salt, to taste

• 1 1/2 tsp vegetable oil & ghee

• 1 tsp cinnamon powder

• 1 tsp dried chilli flakes

• 1 tsp black pepper

• 1 tsp curry powder

• fresh coriander (optional)

1. Heat the oil/ghee in a pan and add the sliced onion. Saute well until the onion changes colour.

2. Add the garlic, cardamom seeds and cinnamon and mix well.

3. Add the chopped tomatoes, salt, turmeric, chilli flakes and simmer, allowing the tomato to soften and combine with the spices.

4. Combine the cauliflower florets with the tomato masala and mix well. Add a little water (not too much), just so the spices don't stick and burn. Add ground black pepper, cinnamon powder, green chillies and curry powder to the mix and simmer until the cauliflower softens.

5. Beat the plain yoghurt well and pour over the cauliflower turning down the heat. Simmer for about 2 minutes and then remove from the heat and cover with a lid.

6. Adjust the seasoning if needed & garnish with fresh coriander.

Comments

I like to eat this dish with roti; a very satisfying way of soaking up the sauce with fluffy flatbread!