Ingredients with Measurements:
- 1 head of cauliflower, cut into small florets
- 1 cup of coconut milk
- 2 tablespoons of curry powder
- 1 tablespoon of turmeric
- 1 tablespoon of cumin
- 1 tablespoon of coriander
- 1 tablespoon of mustard seeds
- 1 tablespoon of grated ginger
- 1 tablespoon of minced garlic
- 1/2 cup of apple cider vinegar
- 1/4 cup of sugar
- 1/4 cup of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the cauliflower florets, curry powder, turmeric, cumin, coriander, mustard seeds, ginger, garlic, and salt and pepper to taste. Mix well.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cauliflower mixture and stir-fry for 5-7 minutes, or until the cauliflower is slightly browned.
3. In a small bowl, whisk together the coconut milk, apple cider vinegar, and sugar until the sugar is dissolved.
4. Pour the coconut milk mixture over the cauliflower and stir to combine. Reduce the heat to low and simmer for 10-15 minutes, or until the cauliflower is tender and the sauce has thickened.
5. Serve the Coconut-Curry Cauliflower Achar hot or cold, garnished with fresh cilantro or chopped peanuts.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Fat: 12g
Carbohydrates: 16g
Protein: 4g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of vinegar instead of apple cider vinegar.
- You can use any type of sugar instead of white sugar.
- You can use any type of oil instead of vegetable oil.
Variations:
- Add some diced potatoes or carrots to the cauliflower mixture for more texture and flavor.
- Use different spices or spice blends to customize the flavor of the dish.
- Add some diced chicken or tofu for a protein boost.
Tips and tricks:
- Make sure to cut the cauliflower into small, bite-sized florets for even cooking.
- Stir the cauliflower frequently while stir-frying to prevent burning.
- Adjust the seasoning to your taste by adding more or less salt, pepper, or spices.
Storage instructions:
Store the Coconut-Curry Cauliflower Achar in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Coconut-Curry Cauliflower Achar in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Coconut-Curry Cauliflower Achar in a large bowl or platter, garnished with fresh cilantro or chopped peanuts.
Garnishes:
Fresh cilantro or chopped peanuts
Pairings:
- Serve the Coconut-Curry Cauliflower Achar with steamed rice or naan bread for a complete meal.
- Pair with a light, refreshing salad or vegetable dish for balance.
Suggested side dishes:
- Steamed rice
- Naan bread
- Cucumber salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the cauliflower is not cooked through, simmer for a few more minutes until tender.
Food safety advice:
- Make sure to wash the cauliflower thoroughly before using.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Achar is a type of Indian pickle made with a variety of vegetables and spices. It is often served as a condiment or side dish with meals.
Flavor profiles:
The Coconut-Curry Cauliflower Achar is savory, spicy, and slightly sweet, with a creamy coconut milk sauce and a blend of aromatic spices.
Serving suggestions:
Serve the Coconut-Curry Cauliflower Achar as a side dish or main course with steamed rice or naan bread.
Related Categories
Cooking Method: N/A
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Region: Indian
Taste: Spicy, Tangy, Savory, Coconutty, Curry, Curry-Flavored