Lately I've been craving Indian food, so I thought I'd try to make a meal for us that would introduce The Kid to some Indian flavors without being too spicy. The coconut milk and raisins in this dish combined with modest amounts of cumin and curry powder put the emphasis on sweet rather than heat. My son was interested in everything on his plate but the cauliflower, which he did try somewhat reluctantly, while my red meat eating husband snarfed up this creamy veggie dish and went back for seconds.
Curried Cauliflower in Coconut Sauce
(Click here for printable recipe.)
2 Tbs dairy free margarine or vegetable oil
1 sweet onion, chopped
1-2 cloves garlic, pressed
1 head of cauliflower, washed, cored, and cut into small florets
2 carrots, sliced
1 13.5oz/400ml can coconut milk
1 Tbs cornstarch
1 1/2 tsp cumin
1 tsp curry powder
pinch of ground mace or nutmeg
pinch of turmeric (for color)
1/2 C raisins
salt to taste
sweetened coconut flakes, toasted (optional)
Heat margarine or oil to medium high in a Dutch oven or heavy bottomed pot with lid. Add onion and sauté until translucent. Add garlic, cauliflower, and carrots, and cook until slightly softened, stirring regularly. Combine coconut milk, cornstarch, cumin, and turmeric, then whisk together until all lumps of corn starch are gone. Pour into pot with vegetables, add raisins, then cover and reduce heat to medium low. Allow to cook for 15-20 minutes until vegetables are tender. Add salt to taste and serve over rice.
I don't usually bother with a garnish, but I wanted to add some crunch. Since nuts were out of the question, I toasted some coconut flakes. Their texture and flavor contrasted beautifully with the rest of this dish and really took the meal up another notch.
Recipe updated 7/26/12.