Ingredients with Measurements:
- 1 head of cauliflower, cut into florets
- 1 cup of interrupted fern fronds, washed and chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp of ginger, grated
- 1 tbsp of curry powder
- 1 tsp of cumin
- 1 tsp of coriander
- 1 tsp of turmeric
- 1 can of coconut milk
- 1 cup of vegetable broth
- 2 tbsp of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and ginger. Sauté for 3-4 minutes until onions are translucent.
3. Add cauliflower florets and interrupted fern fronds. Sauté for 5-7 minutes until cauliflower is slightly browned.
4. Add curry powder, cumin, coriander, and turmeric. Stir to coat vegetables.
5. Pour in coconut milk and vegetable broth. Bring to a boil.
6. Reduce heat to low and let simmer for 20-25 minutes until cauliflower is tender.
7. Use a blender or immersion blender to puree the curry until smooth.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 15g
Protein: 4g
Fiber: 5g
Sugar: 6g
Substitutions for ingredients:
- You can substitute kale or spinach for the interrupted fern fronds.
- You can use chicken broth instead of vegetable broth.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Add chickpeas or lentils for extra protein.
- Add diced tomatoes for a more tomato-based curry.
Tips and tricks:
- Be sure to wash the interrupted fern fronds thoroughly before using them in the curry.
- Use a blender or immersion blender to puree the curry for a smoother texture.
- Serve with rice or naan bread.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced green onions, or a dollop of plain yogurt.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with rice or naan bread.
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or coconut milk.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Be sure to wash the interrupted fern fronds thoroughly before using them in the curry.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
Curry is a dish that originated in India and has since spread throughout the world. It typically consists of meat or vegetables cooked in a spicy sauce.
Flavor profiles:
This curry has a spicy and slightly sweet flavor from the curry powder and coconut milk. The cauliflower and interrupted fern fronds add a slightly earthy flavor to the dish.
Serving suggestions:
Serve in a bowl with a side of rice or naan bread.
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Region: Indian