Indian cuisine is new to my repertoire. Indian cooking intimidated me primarily due to the vast array of exotic spices. But fortunately, I have a neighbor who happily opens up his kitchen to teach me some of his authentic dishes. Raj eats a diet filled with veggies and plant-based protein. His pantry, void of any prepackaged food, is quite impressive, loaded with spices, spice blends, grains and lentils. Some of his spice blends are hard to duplicate so I’m going to use spices that are very likely in your pantry. Healthy veggies like this cauliflower dish simmered in coconut milk are packed with loads of nutrients and vitamins. After mastering this dish….I am going back to class at Raj’s soon and will share my next lesson.
Coconut Curry Cauliflower (Adapted from Raj)
2 teaspoons sesame oil
6-8 curry leaves, or 1 1/2 teaspoons curry powder
2 tablespoons urad lentils
2 teaspoons black mustard seeds
2 teaspoons whole coriander seeds, slightly crushed
1 teaspoon fennel seeds
4 cups cauliflower florets, frozen (2 bags)
2 cups lite coconut milk
2 tablespoons turmeric powder
2 tablespoon coconut flakes
1/2 teaspoon black pepper
In a large oven proof skillet, saute all spices up to the cauliflower for 2-3 minutes in oil. Add cauliflower. Combine remaining ingredients. Saute on the stove top for about 30-40 minutes. Serve immediately. Garnish with chopped cilantro if desired.
